If, like us, your favourite kind of recipe is one that produces delicious, beautiful food, but takes minimal prep, you’re in for a treat with this one. Delicate prawn and mild-tasting monkfish make the perfect centrepiece for this truly decadent dish. We’ve teamed the fish with pan-fried asparagus, roasted potatoes and bacon vinaigrette. It really is as good as it sounds.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Flat Leaf Parsley
Olive Oil for the dressing
Preheat your oven to 200°C. Chop the potatoes into 2cm cubes (no need to peel!). Pop the potatoes on a large baking tray in a single layer. Drizzle with oil and a pinch of salt and pepper. Toss to coat in the oil, then roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
Meanwhile, halve, peel and thinly slice the red onion. Trim the woody stalk ends from the asparagus, halve lengthways if the asparagus are thick, otherwise leave whole. Finely chop the parsley (stalks and all). Zest and cut the lemon into wedges. Pop the monkfish pieces and the prawns into a mixing bowl and drizzle with oil. Sprinkle on half of the lemon zest and mix well. IMPORTANT: Wash your hands after handling raw fish.
Heat a splash of oil in a frying pan over medium heat. When hot, add the pancetta and onion slices. Cook until the pancetta is browned and crispy and the onions are soft, 4-5 mins, stirring frequently as they cook. Remove from the heat when ready and add the balsamic vinegar and olive oil (see ingredients for amount). Mix well and transfer to a bowl. Wash the pan, we will use it later.
Take your bamboo skewers and thread on a prawn and then a piece of monkfish. Continue in this way, sharing all of the fish and prawns evenly between the skewers. Pop onto an oiled baking tray. Season with salt and pepper. When the potatoes have 10 mins left, pop the skewers onto the middle shelf of your oven and roast until the fish is cooked through, 8-10 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Mix the parsley with the remaining lemon zest. Heat a splash of oil in your frying pan over medium-high heat. Stir-fry the asparagus until tender, 4-5 mins, adding a splash of water to help the asparagus steam fry. Season with salt and pepper. Get ready to plate up!
Arrange the roast potatoes in the middle of your plate and surround with the pea shoots. Lay the asparagus spears on top of the potatoes and leaves. Spoon the vinaigrette over the asparagus and leaves. Pop a fish skewer on top and finish with a sprinkle of your lemon and parsley mix. Add a lemon wedge for squeezing onto the fish. Enjoy!