Monkfish with a Lemon Pepper Crust and a Warm Lemon Anchovy Vinaigrette

"Monkfish is ranked with lobster in terms of luxury, but I think its succulent juicy flesh has more going for it in many ways – especially in this recipe with its crusty edge and sublime combination of flavours. No one who eats it will believe how very simple it is."
Servings:
4 people

Health Score

High
Medium
Low
8.1 / 10
High score

Glycemic Index

Index
43
Low
Load
5
Low

Nutrition per serving:

Calories488.79 kcal24%
Fat37.61 g54%
Carbs11.64 g4%
Sugars1.61 g2%
Protein27.50 g55%
Sodium619.17 mg31%
Fiber2.28 g8%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
43
Low
Glycemic Load
5
Low

Ingredients

1½ lb (700 g) monkfish, weighed off the bone and trimmed
grated zest and juice 1 lemon
2 level tablespoons black peppercorns
2 rounded tablespoons flour
1 level teaspoon salt
4 tablespoons olive oil
grated zest 1 large lemon
3 tablespoons lemon juice
3 anchovy fillets, drained and finely chopped
3 fl oz (75 ml) extra virgin olive oil
1 shallot, peeled and finely chopped

Directions

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