Lunch

Insalata di Coda di Rospo, Pomodorini Bruciati e Pesto di Basilico Tostato

Name: Insalata di Coda di Rospo, Pomodorini Bruciati e Pesto di Basilico Tostato
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 300g monkfish tail fillet, membrane removed, cut into 2 thick medallions; Salt and black pepper; 2 tbsp extra-virgin olive oil, divided; 250g mixed cherry tomatoes (red, yellow, San Marzano); 1 tbsp balsamic vinegar; 2 garlic cloves, thinly sliced; 40g fresh basil leaves, loosely packed; 25g raw pine nuts; 25g parmigiano-reggiano, finely grated; 1 garlic clove, minced; 60ml extra-virgin olive oil (for pesto); 1 tbsp lemon juice; Fleur de sel for finishing

Thick monkfish tail medallions seared until golden outside, tender inside; paired with burst cherry tomatoes caramelized in the pan, then finished with a sophisticated basil pesto made from toasted basil (tamed in flavor, deepened in character). Bright, refined, a study in Italian technique.

656cal 30gprotein 11gcarbs 56gfat 20min prep 25min cook 2serves

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