Monkfish with Rice and Pesto
- 250 grams Wild rice
- ¼ bunch Basil
- ½ bunch parsley
- 1 garlic clove
- 1 ½ Tbsps toasted Pine nuts
- 80 milliliters olive oil
- 2 Tbsps freshly grated Parmesan
- freshly ground peppers
- lemon juice
- 500 grams Monkfish (ready to cook, skinless)
- butter (for baking sheet)
- toasted Pine nuts (for garnish)
- Fresh herbs (for garnish)
Preheat the oven to 200°C (400°F).
Cook the rice in 500 ml (approximately 2 cups) boiling salted water until al dente.
Meanwhile rinse herbs, shake dry and pluck off the leaves. Peel the garlic, chop coarsely and finely puree with herbs and pine nuts in a blender. Gradually incorporate oil until a thick , but not liquid pesto arises. Stir in the Parmesan and season with salt, pepper and a dash of lemon juice.
Rinse the monkfish, pat dry, divide it into 4 equal pieces, season with salt and pepper, put on a buttered baking sheet and roast for about 15 minutes in the preheated oven.
Spread the pesto on the fish, serve with the rice on warmed plates and garnish with pine nuts and herbs.