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🍽️ Monkfish with crispy parmesan potatoes and fresh bean salad

768 kcal · 30 min · 4 servings

Ingredients

• thyme, fresh 5 g
• rosemary, fresh 5 g
• small potatoes, mainly firm 1 kg
• organic lemons 1 pc.
• sea bass, whole 2 pc.
• salt pinch
• pepper, black ground pinch
• Parmesan, grated 170 g
• olive oil 9 tbsp
• parsley, fresh 40 g
• garlic cloves 1 pc.
• green beans 500 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the thyme and rosemary sprigs and shake them dry.
3. 3. Remove about one-third of the herb leaves from the stems and chop them roughly.
4. 4. Wash the potatoes and cut them in half.
5. 5. Wash the lemon under hot water.
6. 6. Slice the lemon and squeeze the ends to extract the juice.
7. 7. Rinse the monkfish thoroughly.
8. 8. Make three shallow cuts into the fish skin.
9. 9. Season the monkfish inside and out with salt and pepper.
10. 10. Stuff the fish with three lemon slices, rosemary, and thyme each.
11. 11. Place the stuffed fish in a baking dish.
12. 12. Mix 150 grams of grated parmesan with the chopped herbs.
13. 13. Spread the parmesan-herb mixture on a baking sheet lined with baking paper.
14. 14. Place the potato halves cut-side down onto the parmesan mixture.
15. 15. Drizzle two tablespoons of olive oil over the potatoes.
16. 16. Place the tray with potatoes and the baking dish with fish into the oven.
17. 17. Bake everything for about 30 minutes.
18. 18. Wash the parsley and remove the thick stems.
19. 19. Roughly chop the parsley.
20. 20. Peel the garlic.
21. 21. Put the parsley, garlic, three tablespoons of parmesan, and seven tablespoons of olive oil into a tall container.
22. 22. Blend the ingredients until smooth.
23. 23. Season the pesto with salt, pepper, and a little lemon juice.
24. 24. Wash the beans and trim the ends.
25. 25. Bring a pot with one liter of salted water to a boil.
26. 26. Cook the beans for about 10 minutes.
27. 27. Drain the beans and rinse them with cold water.
28. 28. Mix the beans in a bowl with the parsley pesto.
29. 29. Take the monkfish and parmesan potatoes out of the oven.
30. 30. Serve the fish and potatoes on plates with the lukewarm bean salad.

Nutrition per serving

• kcal: 768
• Protein: 45 g · Fett/Fat: 39 g · Carbs: 62 g