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Archive of BBC Food Recipes

Pancetta with monkfish and garlic oil and sweet potato mash

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Bring a pan of water to the boil and cook the potato for 10-12 minutes, until tender.

  2. For the monkfish, heat the oil in a pan.

  3. Sprinkle the rosemary and salt and freshly ground black pepper on the monkfish and wrap in the pancetta.

  4. Sear the wrapped pancetta in the pan for 4-5 minutes, or until cooked through.

  5. To make the garlic oil, heat the olive oil in a pan and add the chilli, garlic and onion wedges. Heat for 8-10 minutes.

  6. Drain the potatoes and transfer to a blender with the butter, seasoning and garlic. Blend until smooth.

  7. To serve, spoon the mash onto a serving plate and top with the wrapped monkfish. Serve the garlic chilli oil alongside.

Ingredients

  • 1 tbsp olive oil
  • 200g/7oz piece monkfish
  • 2 tbsp fresh rosemary, chopped
  • salt and freshly ground black pepper
  • 2 pieces pancetta

For the garlic oil

  • 2 tbsp olive oil
  • ½ chilli, chopped
  • 2 garlic cloves, kept whole
  • ½ onion, peeled and cut into wedges

For the mash

  • 1 sweet potato, peeled and diced
  • 30g/1oz unsalted butter
  • 2 cloves garlic, peeled and roasted

Shopping List

Pancetta with monkfish and garlic oil and sweet potato mash

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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