Monkfish with Wild Asparagus and Tagliatelle
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- Ingredients
- 2 Tbsps olive oil
- 1 onion (peeled and finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 4 Plum tomato (chopped)
- 1 Tbsp tomato puree
- 4 Monkfish steak (on the bone)
- ⅞ cup dry white wine
- 1 bunch Wild Asparagus (trimmed)
- ½ lemon (zest finely grated)
- ½ bunch parsley (chopped)
- Tagliatelle (to serve)
Preparation steps
1.
Heat the olive oil in a casserole and gently fry the onion and garlic until translucent. Add the tomatoes and puree and cook for a few minutes until the tomatoes have collapsed.
2.
Add the monkfish and colour on both sides before pouring over the white wine. Season and reduce the heat right down. Cover with a lid and simmer for 15 minutes very gently.
3.
Cut the asparagus into short lengths and add to the pan with the lemon zest. Cook until just tender – 8 minutes or so.
4.
Remove the monkfish when cooked and stir in the parsley. Reduce the sauce if it’s a little thin. Serve with tagliatelle.
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