Pancetta wrapped monkfish with Mediterranean lentils
Ingredients
- 2 tbsp. olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 2 x 250 g packs ready-cooked Puy lentils
- 100 g (3½oz) each marinated peppers and sun-dried tomatoes, chopped
- 200 mL (7fl oz) hot chicken stock
- 6 x 175 g (6oz) monkfish fillets
- 6 slices Parma ham
- 1½ lemons, quartered
Instructions
Pancetta-wrapped monkfish with Mediterranean lentils serves 6 original recipe by Good Housekeeping.
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