Creamy Philadelphia monkfish and prawns
If you have never tried monkfish, this is an ideal recipe to try. It has an almost lobster-like flavour. However, it is not cheap but it is worth it for a special occasion.
Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.
Creamy Philadelphia monkfish and prawns | |
---|---|
Servings: | Serves 2 |
Calories per serving: | 201 |
Ready in: | 25 minutes |
Prep. time: | 10 minutes |
Cook time: | 15 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 27th April 2013 |
Best recipe review
Good cheat recipe 4.5/5 A quick and easy way to jazz up monkfish. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 pieces monkfish tail (remove the bone) approx 150g each in weight
- 60 g Philadelphia Light
- 50 g tiger prawns, roughly chopped
- Finely grated zest of half a lemon and 1 tablespoon lemon juice
- 1 tablespoon parsley chopped flat leaf
- black pepper to taste
Mise en place
- 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
Method
- Place the fish onto a non-stick baking tray.
- Mix the Philadelphia with the prawns, lemon rind, parsley and pepper and place on top of the fish.
- Bake in a preheated oven, Gas 5, 190 °C for 10-15 minutes until the fish flakes when tested with a knife.
- Spoon over the lemon juice and serve with seasonal vegetables.
Recipe source
Variations
Try basa, haddock or cod as a more economical substitute for monkfish.
See also
Other recipes that use Philadelphia Light:
- Creamy Philadelphia monkfish and prawns
- Creamy Philadelphia butternut squash and chilli soup
- Pork chops with a creamy Philadelphia mustard sauce
- Philadelphia chutney chicken
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