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Peppered monkfish with sweet potato fondant

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Paul Rankin

From Ready Steady Cook

Method


  1. Preheat the oven to 220C/425F/Gas 7.

  2. To make the fondant, gently melt the butter in a pan. Add the garlic and sweet potato slices. Sprinkle in the thyme and then pour in the chicken or vegetable stock. Transfer to the oven and cook for 10-15 minutes, or until the potato is tender.

  3. For the monkfish, sprinkle the pepper and ginger over the fish. Heat the oil in a pan and cook the fish for 4-6 minutes. Add the cream and soy sauce to the pan and reduce for a further few minutes.

  4. Heat a non-stick frying pan until hot. Cook the pancetta for two minutes on each side, until crispy.

  5. To serve, remove the sweet potato from the oven and transfer to a serving plate. Top with the peppered monkfish and serve the crispy pancetta on top. Garnish with chives.

Ingredients

For the fondant

  • 30g/1oz unsalted butter
  • 1 garlic clove, peeled and crushed
  • ½ sweet potato, peeled and sliced
  • 1 tsp fresh thyme leaves
  • 70ml/2½fl oz chicken or vegetable stock
  • 200g/7oz monkfish, cut into chunks
  • 1 tbsp fresh ground black pepper
  • 1 tsp ginger, grated
  • 1 tbsp olive oil
  • splash double cream
  • 1 tsp soy sauce

To serve

  • 4 slices pancetta
  • chives, to garnish

Shopping List

Peppered monkfish with sweet potato fondant

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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