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Pan-Fried Monkfish, Romesco, Thyme-Roasted Potatoes & Asparagus

Pan-Fried Monkfish, Romesco, Thyme-Roasted Potatoes & Asparagus

Rating
4.5rating out of 5

(103 reviews from our customers)

Prep Time

40 min

Cuisine

Spanish

Use within

3-4 days

Take a trip to the Spanish coast with baked Mediterranean-inspired monkfish, served with homemade smoky romesco sauce, crispy thyme-infused potatoes and tender asparagus spears. Buen provecho!

Prep Time

40 min

Cuisine

Spanish

Use within

3-4 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Tomato
1 tomato
garlic-clove
1 garlic clove
Fresh-Thyme
5g thyme
paprika
1 tsp smoked paprika
chilli flakes 3.18
1/2 tsp dried chilli flakes
Romano Pepper
1 Romano pepper
British Asparagus2
120g asparagus spears
flaked almonds
1 bag of flaked almonds (15g) †
monkfish fillets
4 x 70g monkfish fillets †
Potatoes
3 white potatoes
You Will Need
Food processor, butter, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 tomato
  • 1 garlic clove
  • 5g thyme
  • 1 tsp smoked paprika
  • 1/2 tsp dried chilli flakes
  • 1 Romano pepper
  • 120g asparagus spears
  • 1 bag of flaked almonds (15g)<span class="strong">†</span>
  • 4 x 70g monkfish fillets<span class="strong">†</span>
  • 1 white potato
Typical Values per 100g per serving
Energy 375 kJ
88 kcal
1349 kJ
318 kcal
Fat
of which saturates
1.7 g
0.3 g
6.1 g
1 g
Carbohydrate
of which sugars
10.2 g
2 g
36.8 g
7.1 g
Fibre 1.8 g 6.3 g
Protein 8.7 g 31.3 g
Salt 0.17 g 0.6 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 tomato
tomato
1 garlic clove
garlic
5g thyme
thyme(100%)
1 tsp smoked paprika
ground smoked paprika
1/2 tsp dried chilli flakes
dried chilli flakes
1 Romano pepper
red romano pepper
120g asparagus spears
Asparagus
1 bag of flaked almonds (15g)
almond (nut)
4 x 70g monkfish fillets
monkfish (fish)
1 white potato
potato
Allergens
  • Allergens highlighted by † (nut, fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Pan-Fried Monkfish, Romesco, Thyme-Roasted Potatoes & Asparagus

Set the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Cut the Romano pepper[s] in half (scrape the seeds and pith out with a teaspoon) and cut the tomato[es] in half

Add the pepper[s] and tomato[es] to a baking tray, drizzle with olive oil and sprinkle over the smoked paprika and chilli flakes (can't handle the heat? Go easy!)

Put the tray in the oven for 20 minutes or until softened

2 Pan-Fried Monkfish, Romesco, Thyme-Roasted Potatoes & Asparagus

Meanwhile, peel and chop the potatoes into small bite-sized pieces

Strip the thyme leaves and chop them roughly, discarding the stems

3 Pan-Fried Monkfish, Romesco, Thyme-Roasted Potatoes & Asparagus

Boil a kettle

Add the chopped potatoes and thyme to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up

Put the tray in the oven for 25-30 minutes or until golden and crispy

4 Pan-Fried Monkfish, Romesco, Thyme-Roasted Potatoes & Asparagus

Meanwhile, peel and roughly chop the garlic

Once softened, add the roasted pepper[s] and tomato[es] to a food processor with the chopped garlic, half the flaked almonds, 2 tbsp [4 tbsp] boiled water, 1 tbsp [2 tbsp] olive oil and a generous pinch of salt

Blitz until smooth – this is your romesco sauce

Tip: You'll serve this at room temperature so set this aside until serving

5 Pan-Fried Monkfish, Romesco, Thyme-Roasted Potatoes & Asparagus

Pat the monkfish fillets dry with kitchen paper and season them with salt and pepper

6 Pan-Fried Monkfish, Romesco, Thyme-Roasted Potatoes & Asparagus

Re-boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the monkfish fillets and cook for 3-4 minutes. Add a knob of butter, flip the fish and cook for 3-4 minutes further or until cooked through

Tip: Your fish is cooked when it turns opaque

7 Pan-Fried Monkfish, Romesco, Thyme-Roasted Potatoes & Asparagus

Pour the boiling water into a pot over a high heat and add a pinch of salt

Bring the water to the boil, add the asparagus and cook for 4 minutes or until tender, then drain

Tip: Adding salt to the water keeps your asparagus bright green

Return the cooked asparagus to the pot and stir in a drizzle of olive oil and the remaining flaked almonds

8

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Serve the pan-fried monkfish over the romesco sauce with the thyme-roasted potatoes and asparagus spears to the side

Enjoy!

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