Pan Fried Lemony Monkfish
with Creamy Tagliatelle and Slow Roasted Garlic Tomatoes
- Cereals containing gluten
- Egg
- Wheat
- Fish
- Milk
- Soya
- Mustard
- May contain traces of allergens
Ingredients
8 grams
Plain Flour
125 grams
Baby Plum Tomatoes
200 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Soya, Mustard)
1 unit(s)
Echalion Shallot
1 bunch(es)
Chives
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
½ unit(s)
Lemon
30 grams
Unsalted Butter
200 grams
Monkfish Medallions
(Contains: Fish)
1 sachet(s)
Vegetable Stock Powder
150 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
1.5 tbsp
Olive Oil
150 milliliter(s)
Reserved Pasta Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 140°C. Bring a large saucepan of water to the boil with 0.5 tsp of salt. Halve the baby plum tomatoes, peel and grate the garlic (or use a garlic press). Pop half the garlic in a medium bowl and add the oil (see ingredients for amount). Season with salt, pepper and a pinch of sugar, then add the tomatoes and mix together to coat in the garlicky oil. Line a baking tray with baking paper, pop the tomatoes on the tray cut side up and bake in your oven until soft, 20-25 mins.
Halve, peel and thinly slice the shallot. Finely chop the parsley (stalks and all). Finely chop the chives (use scissors if you prefer). Zest and halve the lemon. Pop the lemon zest in a shallow bowl with the flour and season with salt and pepper. Mix together. Pat the monkfish with kitchen paper then add the monkfish medallions to the bowl and toss to coat in the flour. Set aside.
Add the pasta to the boiling water and simmer until tender, 3-4 mins. Once cooked, reserve some of the pasta cooking water (see ingredients for amount), then drain in a colander. Pop back in your pan, drizzle with oil and stir through to stop it sticking together. Pop a lid or foil on top to keep warm.
Meanwhile, Heat a drizzle of oil in a medium saucepan on medium heat. Once the oil is hot, add the shallot, season with salt and pepper and fry until softened, 4-5 mins. Stir occasionally. Stir in the remaining garlic and cook for 1 minute, then pour in the reserved pasta cooking water and the vegetable stock powder. Bring to the boil and simmer until reduced by half, 4-5 mins. Vigorously stir in the butter until melted into the sauce, then add three quarters of the creme fraiche and bring to the boil. Remove from the heat and set aside.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the monkfish pieces. Cook the monkfish pieces for 3-4 mins each side, adjusting the heat as necessary. IMPORTANT: The monkfish is cooked when opaque in the centre. When cooked, remove the pan from the heat.
Reheat the sauce, then add three quarters of the herbs. Squeeze in some lemon juice, then taste and add salt, pepper and more lemon juice if you feel it needs it. Add the pasta to the sauce and gently toss together. Tip: Add a splash more water if the pasta looks a little dry.Serve the pasta in bowls with the slow roasted tomatoes and monkfish on top, a dollop of creme fraiche and the remaining herbs sprinkled over. Serve with the remaining lemon chopped into wedges for squeezing over. Enjoy!
