Pancetta-wrapped monkfish with lentils and salsa verde
- September 2019
- Serves 6
- Hands-on time 1 hour, simmering time 30-35 min, oven time 8-10 min, plus chilling
“I love this combination: the meatiness of the monkfish, the saltiness of the pancetta and earthiness of the lentils. Then you get a fresh burst of herby, lemony, caper and anchovy dressing from the salsa verde. It’s a multilayered joy to eat – and easy to make.” Cameron Emirali, chef of 10 Greek Street, London
If you like the look of this, you’ll also love our monkfish fillet with red wine sauce recipe.
- 36.1g (8.3g saturated)
- 21.6g (3.7g sugars)
Cover the pancetta-wrapped monkfish fillets with cling film up to a day ahead and keep chilled.
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