Mediterranean-style Monkfish Pasta
This Mediterranean monkfish pasta is light, fresh and full of flavour. Made with tomatoes, garlic, white wine and lemon, it’s ready in just 30 minutes.
Ingredients
- 2 tablespoon olive oil
- 80 g salted butter 40g, 40g
- 1 red chilli
- 12 cherry tomatoes halved
- 25 g anchovies ½ small tin
- 3 cloves garlic
- Small bottle white wine 187ml
- 3 tablespoon pasta water
- 1.5 tablespoon capers
- 300 g monkfish 1 large fillet
- Handful fresh parsley
- 2 tablespoon lemon juice juice of ½ lemon
- 180 g linguine
Instructions
- Melt ½ the butter (40g) in pan with 2 tablespoon olive oil
- Start to soften 1 red chilli and 12 cherry tomatoes with 25 g anchovies in the pan (10 minutes)
- Cook 180 g linguine in salted water until al dente
- Pour in Small bottle white wine and add sliced 3 cloves garlic - reduce on high heat until volume has halved
- Use a potato masher to mash the tomatoes until totally broken down (discard any skins that stick to the masher rather than adding back into the sauce)
- Add 3 tablespoon pasta water, 1.5 tablespoon capers then the 300 g monkfish (chopped into bite sized pieces) - simmer for a few minutes until monkfish has cooked through
- Stir through 2 tablespoon lemon juice, remaining 40g butter and chopped Handful fresh parsley
- Add cooked linguine, mix to coat the pasta in the sauce, then serve straight away
Nutrition
Calories: 993kcalCarbohydrates: 79gProtein: 38gFat: 51gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 131mgSodium: 491mgPotassium: 1257mgFiber: 4gSugar: 8gVitamin A: 1789IUVitamin C: 65mgCalcium: 94mgIron: 4mg
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