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Monkfish Medallions

Monkfish Medallions

With Romesco Sauce & Roast Potatoes

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Tags:SpicyUnder 600 calories

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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)

Bell Pepper

2 clove

Garlic Clove

1 unit(s)


1 bunch(es)

Flat Leaf Parsley

1 pack(s)

Green Beans

1 unit(s)


1 pack(s)



2 slice

Serrano Ham

1 pot(s)

Smoked Paprika

200 grams

Monkfish Medallions


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1950 kJ
Energy (kcal)466 kcal
Fat14.0 g
of which saturates2.0 g
Carbohydrate53 g
of which sugars10.0 g
Protein32 g
Salt0.98 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Sautépan or large frying pan
Stick Blender
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve and deseed the peppers. Cut each half into 2 strips then put them skin side up on a separate baking tray with a drizzle of oil and season with salt and pepper. Roast on the middle shelf of the oven until soft and starting to char, 18-20. Meanwhile, chop the potatoes into 2cm chunks (no need to peel!). Pop the chunks on a large, low sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.


Peel half of the garlic cloves and pop into foil with a drizzle of oil and scrunch to enclose it. Roast on the same baking tray as the peppers until soft, 10-12 mins. Meanwhile, Zest and halve the lemon. Peel and grate the remaining garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Trim the green beans. Halve, peel and chop the shallot into small pieces.


Heat a large frying pan over medium heat (no oil!). Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Remove the almonds from the pan to a bowl and return the pan to a medium high heat with a drizzle of oil. When hot, add the Serrano ham and cook until golden and crisp, 1-2 mins per side. Remove from the pan to a plate and set aside.


Pop half of the almonds, the roasted peppers, roasted garlic, the remaining lemon juice, olive oil (see ingredients for amount) and half the paprika in a hand blender and blitz until you have a smooth sauce (if you do not have a hand blender you can finely chop the pepper and almond and combine with the rest of the ingredients in a bowl to make a salsa). Set aside.


Return the frying pan to a medium high heat with a splash of oil (no need to wash). When hot, add the shallot and cook until soft, 3-4 mins. When the shallot has softened, add the green beans and a splash of water to the pan, season with salt and pepper and cover the pan with a lid or tin foil. Cook until tender 4-6 mins. Stir in the garlic and cook for 1 minute. When cooked, squeeze in half the lemon juice and all the lemon zest and season to taste with salt and pepper. Remove from the heat and cover with a lid to keep warm.


Meanwhile, heat a splash of oil in another frying pan on a medium high heat. When hot, Lay in the monkfish medallions and fry until golden brown and cooked through, 3-4 mins each side. IMPORTANT: The monkfish is cooked when opaque all the way through. Sprinkle on the remaining smoked paprika and cook for a further 1 minute. Remove the pan from the heat. Spoon the sauce on your plates (reheat first in a pan if you'd rather it was warm), top with the beans followed by the monkfish. Serve the potatoes along side. Top the fish with the Serrano ham and remaining almonds. Sprinkle over the parsley and Enjoy!