How should I store this monkfish casserole?

I store everything for a maximum of 2 days in the refrigerator in a sealed container. I store pesto separately for the best flavor.

Can I make the pesto in advance?

Yes, even ideal. You can store it in the fridge for up to 5 days or freeze it in portions.

Can I use a different fish?

Absolutely! Cod or haddock also work very well here as an alternative to monkfish.

What cheese can I use instead of mozzarella?

Gouda, provolone, or even scamorza are delicious alternatives.

What can I serve as an extra side dish?

A fresh green salad or roasted vegetables would be a perfect accompaniment for some extra balance.

Casserole with monkfish cordon bleu, whole grain pasta, and pesto

Name: Casserole with monkfish cordon bleu, whole grain pasta, and pesto
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 4 monkfish fillets, 150g each; 4 slices of Ardennes ham; 8 slices of mozzarella; Freshly ground pepper; 4 sprigs of fresh thyme; 100g grated Parmesan cheese; 100g toasted pine nuts; 1 large bunch of flat-leaf parsley; 4 sprigs of mint; Freshly ground pepper; 250 ml sunflower oil; Juice of 1 large lemon; 250g wholewheat pasta of your choice; 1 tbsp olive oil; Several extra sprigs of parsley and mint; 1 tbsp toasted pine nuts; 1 block of Parmesan cheese for grating

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30min

•

Easy

Forget the standard supermarket cordon bleu and discover the luxury variant: the monkfish cordon bleu. This oven dish is the perfect way to elevate your weekday meal to a Michelin-star level.

Ingredients

What do you need?

Quantity: 4P

Cordon Bleu
4 monkfish fillets, 150g each
4 slices of Ardennes ham
8 slices of mozzarella
Freshly ground pepper
4 sprigs of fresh thyme

Parsley Pesto
100g grated Parmesan cheese
100g toasted pine nuts
1 large bunch of flat-leaf parsley
4 sprigs of mint
Freshly ground pepper
250 ml sunflower oil
Juice of 1 large lemon

250g wholewheat pasta of your choice
1 tbsp olive oil

Garnish
Several extra sprigs of parsley and mint
1 tbsp toasted pine nuts
1 block of Parmesan cheese for grating

4 monkfish fillets, 150g each
4 slices of Ardennes ham
8 slices of mozzarella
Freshly ground pepper
4 sprigs of fresh thyme

100g grated Parmesan cheese
100g toasted pine nuts
1 large bunch of flat-leaf parsley
4 sprigs of mint
Freshly ground pepper
250 ml sunflower oil
Juice of 1 large lemon

250g wholewheat pasta of your choice
1 tbsp olive oil

Several extra sprigs of parsley and mint
1 tbsp toasted pine nuts
1 block of Parmesan cheese for grating

Make it veggie!

Replace the monkfish with thick slices of grilled eggplant or zucchini. Use vegetarian ham or omit it and roll up the vegetables with mozzarella.

For a vegan version, replace mozzarella and Parmesan with plant-based alternatives and make the pesto without cheese (possibly with extra nuts for body).

Preparation method

How do you make this?

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Pesto: Put everything in a blender or in a tall measuring cup with an immersion blender and blend finely. Add water if the pesto is still too thick, set aside.

Cordon blue: Cut the mozzarella in half and distribute it over the fillets. Place the thyme sprigs on top. Wrap the topped fish fillets with the slices of ham. Place them in the baking dish that has been lightly greased with some oil. Bake them for 12 minutes in a preheated oven at 200 °C and keep warm.

Cook the pasta al dente, drain and mix in some pesto. Spread it in the dish around the cordon bleu.

Tips

You can prepare the pesto and assemble the cordon bleus in advance. Then, at the time of serving, you only need to cook the pasta and finish the dish.
If you take pre-made cordon bleus out of the refrigerator, you should let them come to room temperature for 30 minutes before baking them in the oven.
The remaining pesto can be used in other dishes and stored in the refrigerator for up to 5 days.
Storage
In the refrigerator: up to 2 days in an airtight container.
In the freezer: the fish and pasta can be frozen for up to 1 month, but the texture of the fish will change slightly. Freezing pesto separately is also perfectly fine.
Reheating: gently reheat in the oven at 160°C or in a pan. Optionally, add a spoon of water or extra pesto to prevent drying out.