BBC Food


Pancetta with monkfish and garlic oil and sweet potato mash

Paul Rankin
by Paul Rankin
from Ready Steady Cook
Serves 1 		Quick Recipe
monkfish
Preparation time less than 30 mins Email this recipeEmail this recipe
Cooking time 10 to 30 mins  
Ingredients

1 tbsp olive oil
200g/7oz piece monkfish
2 tbsp fresh rosemary, chopped
salt and freshly ground black pepper
2 pieces pancetta
For the garlic oil
2 tbsp olive oil
½ chilli, chopped
2 garlic cloves, kept whole
½ onion, peeled and cut into wedges
For the mash
1 sweet potato, peeled and diced
30g/1oz unsalted butter
2 cloves garlic, peeled and roasted

Method

1. Bring a pan of water to the boil and cook the potato for 10-12 minutes, until tender.
2. For the monkfish, heat the oil in a pan.
3. Sprinkle the rosemary and salt and freshly ground black pepper on the monkfish and wrap in the pancetta.
4. Sear the wrapped pancetta in the pan for 4-5 minutes, or until cooked through.
5. To make the garlic oil, heat the olive oil in a pan and add the chilli, garlic and onion wedges. Heat for 8-10 minutes.
6. Drain the potatoes and transfer to a blender with the butter, seasoning and garlic. Blend until smooth.
7. To serve, spoon the mash onto a serving plate and top with the wrapped monkfish. Serve the garlic chilli oil alongside.