I am totally in love with monkfish, but as it is so expensive I don't get to have it all that often and when I do it's always good. This is such a simple recipe that showcases the fish and pairs it with the salty flavour of the parma ham, another of my expensive loves! I also love bean mashes, it's a nice alternative to normal mash, although the original recipe did call for a combination of potatoes and beans, I decided to go for all beans. I served the dish with the last of my corn on the cob and green and runner beans.
Roasted Monkfish with Bean Mash (adapted from WeightWatchers Magazine October 2012)
(10 WW ProPoints per serving)
4 monkfish fillets
4 slices parma ham
12 cherry tomatoes
juice 1 lemon
for the bean mash
2 x 400g can butter beans, drained and rinsed
75g half fat creme fraiche
1 tbsp chopped parsley
Preheat the oven to 200C.
Mist the base of a shallow roasting tin with cooking spray. Wrap each fillet with one slice of parma ham. Put seam side down in the roasting tin and mist with cooking spray. Scatter the tomatoes around the fish and spoon over about 1 tbsp lemon juice. Season with plenty of black pepper. Roast in the oven for 15-20 mins depending on the thickness of the fish.
Meanwhile, put the butter beans in a pan with a little water, and cook for about 5 mins. Mash the butter beans to a rough consistency with the creme fraiche, seasoning and remaining lemon juice, to taste. heat for a couple of mins until piping hot. Stir in the parsley and serve with the roasted fish and tomatoes.