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. The Judge

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

1. Place the fish onto a non-stick baking tray.
2. Mix the Philadelphia with the prawns, lemon rind, parsley and pepper and place on top of the fish.
3. Bake in a preheated oven, Gas 5, 190 °C for 10-15 minutes until the fish flakes when tested with a knife.
4. Spoon over the lemon juice and serve with seasonal vegetables.

Recipe source

• The Philadelphia recipe website

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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