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Recipe by Emporion
Steamed monkfish is a light and tasty dish of Italian cuisine. Monkfish, or anglerfish, is steamed to keep its nutritional properties intact. It is flavored with lemon, parsley, salt and peppercorns to enhance its taste. An ideal dish for those who want to enjoy a healthy and tasty meal.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: In a casserole dish, bring 200 cl of water to the boil, place the steaming rack on top and lay the monkfish on it, sprinkled with chopped parsley
Step 2 of 3: Close the casserole dish with the special inverted basin with suction handle
Step 3 of 3: Cook over low heat for about 20 minutes; serve everything cold with a drizzle of dietetic oil, a grind of pepper and lemon wedges
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In summary: Not suitable for vegans · Not suitable for vegetarians · Allergens detected: Fish
In gray: not detectedDetected
| Average values | Per serving255 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 910 kJ218 kcal | 358 kJ85 kcal |
| Fat | 4.02 g | 1.58 g |
| of which saturated fatty acids | 0.66 g | 0.26 g |
| Carbohydrates | 0.1 g | 0.04 g |
| of which sugars | 0.1 g | 0.04 g |
| Fibre | 0.13 g | 0.05 g |
| Protein | 43.82 g | 17.22 g |
| Salt | 0.51 g | 0.2 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
