Recipes

Pan roasted monkfish and chorizo, tomato and cannellini

Name: Pan roasted monkfish and chorizo, tomato and cannellini
Yield: 1 servings
Ingredients: 1 Tomato and cannellini bean stew; 50g Mini Cooking Chorizo Dulce Mild; 20ml Extra virgin olive oil; 1 Rockport boned fresh monkfish portion; 5g Flat parsley; 1g Garlic; 1 Lemons; 45g Lemon & garlic dressed tenderstem; 5g Watercress; 50ml Olive oil

A bold and rustic dish of pan-roasted monkfish paired with spicy chorizo and a rich tomato and cannellini bean stew. Served with lemon and garlic dressed tenderstem broccoli, finished with gremolata, fresh watercress, and a drizzle of olive oil.

02/10/2025

Serves 1

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Ingredients

Tomato and cannellini bean stew	1
Mini Cooking Chorizo Dulce Mild	50g
Extra virgin olive oil	20ml
Rockport boned fresh monkfish portion	1
Flat parsley	5g
Garlic	1g
Lemons	1
Lemon & garlic dressed tenderstem	45g
Watercress	5g
Olive oil	50ml

Method

Prepare the stew: Heat the tomato and cannellini bean stew, add diced chorizo, drizzle with extra virgin olive oil, and keep warm.
Cook the monkfish: Pan roast the monkfish until cooked through, then allow to rest.
Make the gremolata: Finely chop parsley, garlic, and lemon zest, then mix.
Prepare the vegetables: Heat the tenderstem broccoli until warmed.
Assemble the dish: Plate the stew, top with monkfish, then finish with gremolata, watercress, and a drizzle of olive oil.