Roast Monkfish Tails, Chorizo, Lentil and Vegetable Cassoulet
A really hearty dish and one that combines lots of different flavours and food groups. Any white fish will do here, it doesn’t need to be monkfish.
- 2 monkfish tails (or any white fish will do)
- 1 onion, diced
- 2 cloves of garlic, diced
- 150g of chorizo, diced
- 1 courgette, diced
- Handful of mushrooms, diced
- 1 x 400g can of green lentils, drained
- 100ml vegetable stock
- 30g butter
- 1 tablespoon of tomato puree
- 1 lemon
- Fresh parsley
How To Make It
Step 1.Heat the oven to 180
Step 2.Dice the onion and cook on a low heat for a few minutes. Add the garlic, diced courgette and mushrooms and mix well. Then add in half of a diced chorizo ring. Add in the stock and a squirt of tomato puree and simmer.
Step 3.Place the monkfish tails on two slices of lemon on a baking tray, season and roast for 10 minutes before allowing to rest for 5 minutes. Meanwhile, stir a can of lentils into the vegetables.
Step 4.Whilst the fish is resting, melt the butter in a pan and add in a handful of diced parsley. Stir well. Serve the cassoulet in bowls followed by the fish and top with the parsley butter
Serve & Enjoy
White fish is so good for you being packed to the rafters with protein, calcium, vitamin A and B vitamins