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Nutrition Facts
Serving Size 194 g
(Approx. 4 Servings)
Amount Per Serving
Calories 350 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 380 mg 16%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 17 g
Vitamin A 25% Iron 8%
Vitamin C 10% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Monkfish with Dijon Basil Sauce
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
4  People


Recipe makes 4 Servings

1 Lb monkfish
1/2 cup(s) extra virgin olive oil, dual use, plus a few tablespoons more for drizzling over fish
1 bag of Culinary Parchment Cooking Bags
2 cup(s) basil leaves, lightly packed
1/4 cup(s) Dijon mustard
1/4 cup(s) red wine vinegar
3 cloves of garlic, smashed
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Preheat oven to 375ºF.
Season fish liberally with salt and pepper on all sides and drizzle with olive oil. Place fish into parchment packet.
Seal parchment tightly and place onto a sheet pan, bake for 20 to 25 minutes or until fish is fully cooked.
Meanwhile, make sauce by placing basil, mustard, red wine vinegar, garlic and 1/2 cup of olive oil into a food processor. Pulse until thick and emulsified, season to taste with salt and pepper
Once fish is cooked open bag, serve with Dijon basil sauce as needed.


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