Monkfish Wrapped in Pesto and Cured Ham
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
34 min.
Preparation
ready in 59 min.
Ready in
Calories:
212
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 259 mg | (6 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 40 grams sundried Tomatoes
- ½ tsp peppercorns
- 1 sprig Basil
- 1 handful Arugula
- 1 Tbsp Cress
- 6 Tbsps olive oil
- Sea salt
- 1 tsp balsamic vinegar
- 150 grams cured ham (about 6 slices)
- 1 Monkfish (about 600 grams) (approximately 21 ounces)
Preparation steps
1.
For the pesto: Coarsely chop the tomatoes and mash with the peppercorns in a mortar. Rinse the basil, shake dry, pluck the leaves and coarsely chop. Rinse the arugula, shake dry and coarsely chop. Add the basil, arugula and cress to the mortar and crush into a paste. Slowly drizzle in the oil and mash until combined. Add the vinegar and season with salt.
2.
Preheat the oven to 160°C (approximately 325°F).
3.
Arrange the ham on a clean work surface, overlapping slightly, and spread the pesto over the ham. Rinse the monkfish and pat dry. Arrange over the center of the ham then wrap up in the ham and arrange, seam-side down, on a baking sheet lined with parchment paper. Bake for about 25 minutes. Serve sliced.
4.
easy Place the ham slices overlapping one another and give the pesto on it.
5.
step 3
6.
Evenly spread.
7.
step 4
8.
Rinse the monkfish and pat dry. Place on the middle of the ham and pesto Betts.
9.
STEP 5, 6 and 7
10.
Preheat the oven to 160 ° C upper and lower heat.
11.
Closely follow in ham and top with the seam side down on a baking paper.
12.
Bake in the oven about 25 minutes. Serve Sliced.
