Monkfish with Rice and Pesto

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Monkfish with Rice and Pesto
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
250 grams Wild rice
salt
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)
How healthy are the main ingredients?
Pine nutsParmesanparsleyBasilsaltgarlic clove

Preparation steps

1.

Preheat the oven to 200°C (400°F).

2.

Cook the rice in 500 ml (approximately 2 cups) boiling salted water until al dente.

3.

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.

4.

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.

5.

Spread the pesto on the fish, serve with the rice on warmed plates and garnish with pine nuts and herbs.