Best 2 Monk Fish And Lentils Recipes

Indulge in a culinary journey with our delectable Monkfish and Lentils recipes, a symphony of flavors that will tantalize your taste buds. Dive into the rich, meaty texture of monkfish, perfectly complemented by the earthy goodness of lentils. Discover a medley of culinary creations, from the classic French bouillabaisse to the comforting Portuguese açorda. Embark on a global adventure with our diverse selection of recipes, each offering a unique twist on this harmonious pairing. Whether you seek a hearty main course or a light and flavorful lunch, our curated collection has something for every palate. Prepare to be captivated by the culinary delights that await you, as you explore the world of Monkfish and Lentils.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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

Tips:

When selecting monkfish, look for firm, white flesh with a mild odor. Avoid fish that is slimy or has a strong fishy smell.
To remove the skin from monkfish, make a shallow cut along the backbone and then use a sharp knife to carefully peel the skin away from the flesh.
Monkfish can be cooked using a variety of methods, including baking, broiling, frying, and steaming. It is important to cook monkfish until it is opaque and flakes easily with a fork.
Lentils are a good source of protein, fiber, and iron. They can be cooked in a variety of ways, including boiling, simmering, and sprouting.
To make a flavorful lentil soup, use a variety of vegetables, such as carrots, celery, and onions. You can also add spices, such as cumin, coriander, and paprika, to taste.

Conclusion:

Monkfish and lentils are two healthy and versatile ingredients that can be used to create a variety of delicious dishes. Monkfish is a mild-flavored fish that can be cooked using a variety of methods, while lentils are a good source of protein, fiber, and iron. By following the tips and recipes in this article, you can create delicious and nutritious meals that your family and friends will love.