Best 5 Monk Fish And Lentils Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Monkfish, a succulent and versatile fish known for its firm texture and mild, slightly sweet flavor, pairs exceptionally well with the earthy and comforting flavors of lentils. This culinary combination offers a delightful symphony of textures and tastes, making it an appealing choice for a flavorful and satisfying meal. Whether you are a seasoned cook looking for an exciting new dish to try or a beginner seeking a recipe that is both delicious and approachable, exploring the culinary possibilities of monkfish and lentils is a culinary adventure that promises to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED MONKFISH WITH CLASSIC FRENCH LENTILS



Roasted monkfish with classic French lentils image

White fish, ham and Puy lentils is a hard-to-beat combo and with a meaty fish like monkfish, this is a supper to savour.

Provided by James Martin

Categories     Main course

Yield Serves 4

Number Of Ingredients 19

knob of butter
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely sliced
150g/5½oz pancetta, diced
1 small carrot, finely chopped
1 stick celery, finely chopped
¼ leek, finely chopped
1 bay leaf
300g/10½oz Puy lentils
175ml/6fl oz red wine
450ml/16fl oz dark chicken stock
2 tbsp good sherry vinegar
2 tbsp chopped fresh parsley
4 slices pancetta, cooked
2 tbsp parsley cress
400g/14oz monkfish tails, trimmed, skinned and filleted
salt and freshly ground black pepper
2 tbsp olive oil

Steps:

  • For the classic French lentils, heat a sauté pan or a large frying pan and then add the butter and oil. Once hot, add the onion and cook for two minutes. Add the garlic, diced pancetta, carrot, celery, leek and bay leaf and cook for a further two minutes.
  • Add the lentils and red wine and bring to the boil. Cook until the volume of wine has reduced by half, then add the stock and cook the lentils for 25-30 minutes. Mix in the sherry vinegar and parsley.
  • For the monkfish, season the monkfish fillets with salt and freshly ground black pepper.
  • Heat a frying pan until smoking, add the olive oil and monkfish and cook on each side for 1-2 minutes, or until the crust is golden-brown and the fish is cooked through. Remove from the pan and rest on a warm plate for 2-3 minutes, then thickly slice into four pieces.
  • To serve, place a spoonful of the lentils in each of four shallow serving bowls and place the sliced monkfish on top. Garnish with the sliced cooked pancetta and the parsley cress.

FISH WITH SPICED LENTILS



Fish with spiced lentils image

A healthy supper, full of flavour, in less than half an hour

Provided by Good Food team

Categories     Lunch, Supper

Time 25m

Number Of Ingredients 8

1 lime, cut into quarters
3 tbsp sunflower or vegetable oil
1 onion, chopped
1 tbsp medium curry powder (we used Schwartz Spicy Bombay medium crushed curry spices)
1 tbsp tomato purée
400g can green or brown lentils, drained, rinsed, then drained again
2 tbsp mango chutney, plus extra to serve
4 x white fish fillets

Steps:

  • Finely chop one of the lime quarters, including skin. Heat 2 tbsp oil in a medium saucepan then fry onions over a medium heat for 5 mins until softened and starting to colour. Add the curry powder and tomato purée then fry for another min. Tip in 200ml water, lentils, mango chutney and the chopped lime then bring to the boil. Simmer for 5 mins or until thickened.
  • Heat remaining oil in a frying pan. Season the fish with salt and pepper to taste then fry for 5 mins, turning halfway, until golden and cooked through. Add a squeeze of lime to the pan and to the lentils then serve together with naan bread or chapatis on the side.

Nutrition Facts : Calories 273 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.33 milligram of sodium

ROASTED MONKFISH WITH CURRIED LENTILS AND BROWNED BUTTER CAULIFLOWER



Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower image

Categories     Milk/Cream     Blender     Bean     Fish     Sauté     Curry     Cauliflower     Lentil     Fall     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 23

Sauce
4 1/2 cups small cauliflower florets (from about one 22-ounce head)
1 cup whipping cream
4 garlic cloves, chopped
1/8 teaspoon ground nutmeg
3 tablespoons (or more) water
Lentils and Browned Butter Cauliflower
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped peeled carrots
1/2 cup finely chopped celery
1 cup French green lentils (lentilles de Puy)*
3/4 teaspoon curry powder
3/4teaspoon paprika
2 3/4 cups water, divided
2 tablespoons (1/4 stick) butter
4 1/2 cups small cauliflower florets (from about one 22-ounce head)
Gremolata
1/3 cup chopped fresh Italian parsley
1 1/2 tablespoons grated lemon peel
Fish
4 6-ounce monkfish fillets (each about 1 inch thick), skin removed
1 tablespoon olive oil

Steps:

  • For sauce:
  • Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly. Transfer mixture to blender; add 3 tablespoons water and puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired.)
  • For lentils and browned butter cauliflower:
  • Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; sauté until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. Add 2 1/2 cups water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes.
  • Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
  • For gremolata:
  • Mix parsley and lemon peel in bowl. Season with salt and pepper.
  • For fish:
  • Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; sauté until just opaque in center, about 6 minutes per side.
  • Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.
  • *Available at specialty foods stores and some supermarkets.

MEDALLIONS OF MONKFISH WITH LENTILS



Medallions Of Monkfish With Lentils image

Provided by Florence Fabricant

Categories     dinner

Time 1h45m

Yield 4 - 5 servings

Number Of Ingredients 17

4 ounces lentils (see note)
2 tablespoons chopped bacon
2 tablespoons finely minced onion
2 tablespoons finely minced carrot
2 tablespoons finely minced celery
1 clove garlic, minced
2 cups well-flavored chicken stock
1 whole clove
1 sprig fresh thyme
1 bay leaf
1 1/2 pounds monkfish
Salt and freshly ground pepper to taste
3 tablespoons butter
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
1 teaspoon chopped parsley

Steps:

  • Place the lentils in a bowl, cover with water to a depth of one inch above the lentils and allow to soak for one hour. Drain, rinse twice and set aside.
  • Preheat the oven to 300 degrees.
  • Heat the bacon in a heavy saucepan. Add the onion, carrot and celery and saute until tender. Stir in the garlic. Add the lentils and chicken stock. Tie the clove, thyme and bay leaf together with a piece of string and add the bunch. Bring to a simmer. Cover and place in the oven for about 20 minutes, until the lentils are just tender. All the liquid will not have been absorbed. Remove the bundle of herbs and set the lentils aside. The recipe can be prepared in advance up until this point.
  • Cut the monkfish into medallions about one-inch-thick. You should have 12 to 15 medallions. Season with salt and pepper.
  • Shortly before serving, reheat the lentils and beat in the butter a bit at a time. Season with lemon juice, mustard and salt and pepper to taste.
  • Heat the olive oil in a heavy skillet. Cook the medallions over medium-low heat for about three minutes on each side, until they are just cooked through.
  • Spoon some of the lentils in the center of each of four or five warmed plates. Arrange the medallions of fish on them and spoon more of the sauce from the lentils around them. Garnish with parsley and serve.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 663 milligrams, Sugar 2 grams, TransFat 0 grams

MONK FISH AND LENTILS



monk fish and lentils image

mild, great as a starter

Provided by emloubaby

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • 1. For the curried lentils, place the grated ginger in a clean towel or a piece of muslin, over a small bowl, and twist the cloth to extract the juice. Set aside.
  • 2. Heat the olive oil in a frying pan and fry the carrot, celery and leek 4-5 minutes, or until the softened.
  • 3. Add the garlic and cook for a further minute. Stir in the curry paste, reserved ginger juice, lentils and chicken stock. Bring the mixture to the boil, reduce the heat and stir in the tomatoes, coriander and crème fraîche.
  • 4. For the monkfish, season the monkfish slices, to taste, with salt and freshly ground black pepper and pour over the lemon juice.
  • 5. Carefully stir the monkfish slices into the curried lentils and heat gently for 2-3 minutes, or until the fish is cooked through.
  • 6. To serve, spoon the monkfish and curried lentils into each of 4 serving bowls. Sprinkle over the chopped coriander.
  • Show me more monkfish recipes

Tips:

  • Choose fresh monkfish: Look for firm, white flesh with a mild, slightly sweet aroma.
  • Remove the skin: The skin of monkfish can be tough, so it's best to remove it before cooking.
  • Use a flavorful cooking liquid: Monkfish is a mild-flavored fish, so it's important to use a flavorful cooking liquid to add depth of flavor. Some good options include white wine, chicken broth, or a combination of both.
  • Cook monkfish gently: Monkfish is a delicate fish, so it's important to cook it gently to prevent it from becoming tough. The best way to do this is to simmer it in a flavorful cooking liquid or to bake it in a covered dish.
  • Serve monkfish with a variety of sides: Monkfish is a versatile fish that can be served with a variety of sides. Some good options include roasted vegetables, mashed potatoes, or rice.

Conclusion:

Monkfish is a delicious and versatile fish that can be cooked in a variety of ways. It's a good source of protein and omega-3 fatty acids, making it a healthy choice for a meal. When cooked properly, monkfish is tender and flaky with a mild, slightly sweet flavor. Whether you're looking for a weeknight meal or a special occasion dish, monkfish is a great option.

Related Topics