Oven Roasted Monkfish With Creamed Cabbage And Bals

Name: Oven Roasted Monkfish With Creamed Cabbage And Balsamic Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces pancetta, cut into 1/2- inch pieces; 1/4 cup olive oil; 1 onion, thinly sliced; 2 cloves of garlic, chopped; 3 tablespoons white wine; 1/2 green cabbage, thinly sliced; 1cup heavy cream; salt and pepper; 8 ounce fillets of monkfish; 3 tablespoons butter; 1/2 cup aged balsamic vinegar

Servings: persons

1
Preheat the oven to 200c/425 degrees. Place a small non-stick saute pan over medium heat. Add pancetta and cook until brown. Set aside.
2
Place a large heavy based saucepan over medium heat. Add 30ml/2 tablespoons olive oil. Add the onions and sweat until soft, about 5 minutes. Add the garlic and continue to sweat for 1-2 minutes. Add the cabbage and the white wine and cook for 5 minutes. Add the cream and simmer for 15-20 minutes. Season with salt and pepper and keep warm. Lightly season the monkfish with salt.
3
Place a non- stick, ovenproof saute pan over high heat. Add remaining olive oil. Brown the monkfish on all sides. Place in the oven for 8-12 minutes. Remove pan from oven and place over medium heat.
4
Add the butter and cook until butter begins to brown. Remove the pan from the heat and baste the monkfish with the brown butter. Remove the fish and allow to rest for 3-4 minutes before slicing. Place the cabbage on 4 serving plates and divide the slices of fish accordingly. Drizzle with the aged balsamic vinegar.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces pancetta, cut into 1/2- inch pieces, 1/4 cup olive oil, 1 onion, thinly sliced, 2 cloves of garlic, chopped, and more.

Yes, Oven Roasted Monkfish With Creamed Cabbage And Balsamic Vinegar falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven Roasted Monkfish With Creamed Cabbage And Balsamic Vinegar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions