Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons flat leaf parsley leaves (fresh, chopped)
  • 1 tablespoon fresh oregano leaves (chopped)
  • 2 cloves garlic (minced)
  • 2 1/4 pounds fresh peas (shelled)
  • 1/3 cup tomato purée
  • 26 ounces monkfish fillets

Directions

  1. Heat oil in a large frying pan over medium heat. Cook parsley, oregano and garlic for 2 mins, until fragrant, stirring frequently. Add peas and 1/4 cup water. Season. Bring to a simmer, cover and cook for 5 mins, until peas are tender. Add tomato purée.
  2. Season fish and arrange over peas. Cover and cook for 6-8 mins, until fish is opaque and flakes when tested with a fork. Transfer to a warm serving platter. Serve.
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NutritionView more

420Calories
Sodium5%DV130mg
Fat17%DV11g
Protein76%DV39g
Carbs13%DV39g
Fiber56%DV14g

PER SERVING *

Calories420Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat1g5%
Trans Fat
Cholesterol45mg15%
Sodium130mg5%
Potassium1490mg43%
Protein39g76%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate39g13%
Dietary Fiber14g56%
Sugars16g32%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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