Grilled monkfish wrapped in pancetta with parsnip mash

An impressive and sophisticated seafood dish of grilled monkfish wrapped in pancetta, served with herb-infused parsnip mash and a zesty lemon and sage butter.

By Nathan Outlaw
From Saturday Kitchen

Balanced nutritional profile with lean protein from fish, healthy fats from butter and sage, and nutrient-rich parsnips. Moderate calorie content with good micronutrient diversity (nutri-score)

Equipment

• Mixing bowl
• Baking paper
• Baking tray
• Spatula
• Sharp knife

Ingredients

For the Lemon and Sage Butter

• Fresh sage 2 tbsp, chopped
• Shallot 1, finely chopped
• Garlic cloves 2, finely chopped
• Lemon 1, juice and zest
• Unsalted butter 250g, softened
• Salt and pepper to taste

For the Parsnip Mash

• Parsnips 4 large, unpeeled
• Unsalted butter 100g
• Parmesan 100g, grated
• Fresh chives 2 tbsp, chopped
• Rock salt 4 tbsp
• Salt and pepper to taste

For the Fish

• Monkfish or gurnard fillets 4 (150g each)
• Lemon 1, zest only
• Fresh sage leaves 12
• Pancetta slices 12
• Sea salt and pepper to taste

Method

Prepare Lemon and Sage Butter

• Mix sage, shallot, garlic, lemon zest and juice with softened butter
• Season with salt and pepper
• Roll into a sausage shape using baking paper
• Refrigerate or freeze until needed

Prepare Parsnip Mash

• Preheat oven to 200°C/180°C Fan/Gas 6
• Place parsnips on rock salt and bake for 1 hour
• Cool slightly, then scoop out flesh
• Mix with butter, Parmesan, and chives
• Refill parsnip skins and prepare for reheating

Prepare and Cook Fish

• Preheat grill to medium
• Remove fish from refrigerator 30 minutes before cooking
• Season fillets with salt, pepper, and lemon zest
• Place sage leaves on fish
• Wrap each fillet with pancetta
• Grill for 6-8 minutes
• Rest for 2 minutes
• Top with lemon and sage butter
• Grill for additional 2 minutes

Serve

• Warm plates
• Place parsnip halves on each plate
• Add grilled fish
• Drizzle remaining butter from tray

Nutri-score Health Check

This recipe has been calculated to have a Nutri-Score of B, indicating a well-balanced dish. Key considerations include:

• High-quality lean protein from monkfish
• Healthy fats from olive oil and butter
• Nutrient-rich vegetables (parsnips, herbs)
• Moderate sodium content from pancetta and seasoning
• Good micronutrient diversity

The combination of lean protein, vegetables, and controlled fat content contributes to its positive health rating. This score has been automatically calculated from the ingredients and is only a guide.

Recipe FAQ

• Can I use a different type of fish? Cod or halibut would work well as alternatives
• Is this recipe gluten-free? Yes, the recipe is naturally gluten-free
• Can I make this dish ahead of time? Prepare butter and parsnip mash in advance, but cook fish just before serving
• What can I substitute for pancetta? Prosciutto or bacon are good alternatives
• How do I know when the fish is cooked? Fish should be opaque and flake easily with a fork
• Can I make this recipe vegetarian? Try using halloumi or grilled Portobello mushrooms
• What wine pairs well with this dish? A crisp white wine like Sauvignon Blanc complements the flavours
• How can I reduce the fat content? Use less butter and choose leaner fish
• Can I freeze the lemon and sage butter? Yes, it can be frozen for up to 1 month
• What if I can’t find rock salt? Regular sea salt can be used as a substitute
• Is this recipe keto-friendly? Mostly, but reduce parsnip quantity for lower carbs