Roasted Monkfish with Romesco Sauce

"This recipe was given to me by Clare Hunter, a very talented person who used to cook for private dinner parties on an old Thames sailing barge. The pungent, nutty romesco sauce makes a perfect partner to monkfish and this would be an ideal recipe for entertaining."
Servings:
6 people

Health Score

High
Medium
Low
7.4 / 10
Medium score

Glycemic Index

Index
27
Low
Load
1
Low

Nutrition per serving:

Calories585.09 kcal29%
Fat52.84 g75%
Carbs4.46 g2%
Sugars1.42 g2%
Protein23.84 g48%
Sodium238.32 mg12%
Fiber1.40 g5%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
27
Low
Glycemic Load
1
Low

Ingredients

2 lb (900 g) monkfish tail (weight when boned and skinned)
4 tablespoons extra virgin olive oil
squeeze lemon juice
salt and freshly milled black pepper
3 large cloves garlic, peeled
3 fresh ripe plum tomatoes
1½ oz (40 g) hazelnuts
2 dried chillies
1 egg yolk
8 fl oz (225 ml) extra virgin olive oil
2 tablespoons sherry vinegar
sprigs flat-leaf parsley
lemon wedges

Directions

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