Monkfish with Chorizo and Rosemary
Fried Monkfish with Chorizo and Rosemary. Cooked in less than 10 minutes,this is a simple but delicious dish inspired by a meal in La Rochelle, France.
- 600 g monkfish prepared
- 1 225g Chorizo cut in 1cm slices
- 2 tbsp flour all purpose/plain
- 2 tbsp chopped rosemary
- 1 tbsp butter
- 1 tsp pepper
Cut the fish into bite sized pieces and toss in the seasoned flour with half of the rosemary.
Dry fry the Chorizo and then drain on kitchen paper.
Clean the pan, heat the butter and fry the monkfish for about a minute on each side.
Return the Chorizo to the pan and sprinkly on the remaining rosemary.
This monkfish recipe has no added salt as the chorizo sausage is naturally quite salty.
This dish is best eaten immediately after cooking.
Serving: 0gCalories: 343kcalCarbohydrates: 5gProtein: 35gFat: 19gSaturated Fat: 7gCholesterol: 87mgSodium: 1071mgPotassium: 700mgFiber: 1gSugar: 1gVitamin A: 385IUVitamin C: 1.7mgCalcium: 17mgIron: 4.2mg