Product tabs

• Product Information

  This impressive looking Dish is surprisingly easy to prepare, it is hearty and delicious are the saltiness of the pancetta counteracts the light flavour of the Monkfish and by adding a generous portion of lentils it is pretty healthy too, I'm sure you will agree that once this recipe is followed you will return time and time again.

• Cooking Guide

  1. Step 1 - Preheat the oven to 200°C (180°C fan) mark 6. Heat 1tbsp of the olive oil in a frying pan. Add the onion, celery and carrot. Fry for 7-8min over a medium heat until softened and golden, then stir in the lentils, marinated peppers, sun-dried tomatoes and stock. Bring to the boil, remove from the heat and tip into a roasting dish.

  2. Step2 - Season the monkfish, then wrap each fillet in a slice of Parma ham. Put on top of the lentils, drizzle with 1tbsp of olive oil and cook in the oven for 20min. Serve the monkfish and lentils immediately with lemon wedges to squeeze over.

• Nutrition Data
  Ingredients -

  2 tbsp. olive oil Ingredients -

  1 medium onion, finely chopped

  2 celery stalks, finely chopped

  2 carrots, finely chopped

  2 x 250 g packs ready-cooked Puy lentils

  100 g (3½oz) each marinated peppers and sun-dried tomatoes, chopped

  200 ml (7fl oz) hot chicken stock

  6 x 175 g (6oz) monkfish fillets

  6 slices Parma ham

  1½ lemons, quartered