Monkfish with Spinach and Noodles
- 300 grams Spinach (fresh, baby)
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 60 milliliters white wine (dry, such as pinot grigio)
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 600 grams Monkfish (skinned, no tail)
- lemon juice
- 400 grams Tagliatelle
- 2 Tbsps parsley (freshly chopped)
- 1 Tbsp Orange juice
- 4 Oranges (for garnish)
Rinse and spin dry the spinach.
Peel and finely chop the shallot and garlic. Saute in a pan with 1 tablespoon hot oil. Add the spinach and lightly saute until wilted. Pour in the wine and simmer until reduced. Remove from heat and let cool. Season with salt, pepper and nutmeg.
Rinse and pat dry the fish fillet. Season with salt, pepper and lemon juice.
Lay a large piece of plastic wrap on a work surface and thinly spread the spinach on the wrap. Place the fish in the middle of the spinach.
Using the plastic wrap, tightly roll up the fish and twist ends together. Place the roll on a piece of aluminum foil and wrap around the fish tightly.
In a saucepan, heat water to boiling and put a steamer basket or bowl on top. Place fish in steamer or bowl and cover. Simmer over medium heat for 20-25 minutes. Make sure that the fish does not come into contact with the water.
In the meantime, cook the noodles in salted boiling water until al dente.
In a frying pan heat the remaining oil and add the parsley, orange juice, and then add the drained noodles. Toss to combine and season with pepper. Arrange the pasta on serving plate.
Carefully unwrap the fish from the foil and plastic wrap. Cut into slices and arrange on top of the noodles. Garnish with orange wedges and serve immediately.