Roast monkfish, vegetable medley and cashew butter sauce Recipe

Roast monkfish, vegetable medley and cashew butter sauce Recipe

  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh parsley
  • 1 tbsp olive oil
  • 150g/7oz monkfish fillet
  • salt and freshly ground black pepper
  • 2 slices Parma ham
  • 50g/2oz baby carrot, blanched
  • 50g/2oz peas, blanched
  • 50g/2oz peeled and chopped potato, cooked
  • 25g/1oz butter
  • salt and freshly ground black pepper
  • 50g/2oz unsalted butter
  • 50g/2oz cashew nuts, finely chopped
  • salt and freshly ground black pepper
  1. Preheat the oven to 200C/400F/Gas 6.
  2. For the monkfish, mix the herbs with the oil in a bowl and add the monkfish. Mix well to coat and leave to marinate for 2-3 minutes.
  3. Season the fish with salt and freshly ground black pepper and wrap with the Parma ham.
  4. Heat an ovenproof frying pan and add the fillet. Cook for one minute on each side, until the ham beginning to take colour, then transfer to the oven and roast for 6-8 minutes, or until completely cooked through.
  5. For the vegetable medley, place the vegetables in a bowl with the butter, mix together and season with salt and freshly ground black pepper.
  6. To make the cashew butter sauce, melt the butter in a frying pan over a medium heat. Add the cashew nuts and fry until golden-brown and season, to taste, with salt and freshly ground black pepper.
  7. To serve, place the vegetable medley onto a plate, arrange the fish on top and spoon over some of the cashew butter sauce.
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