Monkfish Pesto Noodles with Cheese

This delightful dish combines the delicate flavors of monkfish with al dente noodles, enriched by a vibrant pesto sauce and topped with melted cheese. The balance of textures from the tender fish and creamy cheese makes this a comforting yet sophisticated meal, perfect for any occasion. It respects traditional cooking methods while adding a creative twist that enhances the overall dining experience.

Ingredients:

• 400g monkfish fillets, cut into chunks
• 250g noodles (spaghetti or fettuccine)
• 1 cup fresh basil pesto
• 100g mozzarella cheese, shredded
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. 1. Bring a large pot of salted water to a boil and cook the noodles according to package instructions until al dente. Drain and set aside.
2. 2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. 3. Add the monkfish chunks to the skillet, season with salt and pepper, and cook for about 5-7 minutes, turning occasionally, until the fish is cooked through and opaque.
4. 4. Lower the heat and add the cooked noodles and pesto to the skillet, tossing everything together until well combined and heated through.
5. 5. Preheat your oven to 200°C (400°F). Transfer the noodle mixture to a baking dish and sprinkle the shredded mozzarella cheese evenly over the top.
6. 6. Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly.
7. 7. Remove from the oven and let it cool slightly before serving. Garnish with fresh basil leaves if desired.