toodle.

Roast Monkfish with Cumin and Coriander Spice and a Baked Aubergine Purée

Roast spiced monkfish served over a smoky, creamy aubergine purée with a piquant olive and anchovy dressing.

HealthyDinnerSeafoodSpicyMonkfish
Estimated Nutrition
Calories
870.1
kcal / serving
1740.2 kcal total
Carbs
19.1g
per serving
38.2 g total
Fat
69.3g
per serving
138.6 g total
Protein
51.2g
per serving
102.4 g total
Cook Time
60
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Capers
Drained and finely chopped
Dairy
100
ml
Double Cream
20
g
Butter
Melted for basting
Fruits
2
piece
Lemon
Zest of one and juice of both
NutsSeeds
2
tbsp
Cumin Seeds
Toasted and ground
2
tbsp
Coriander Seeds
Toasted and ground
1
tsp
Salt
To taste
1
tsp
Black Pepper
Freshly ground, to taste
0.5
bunch
Parsley
Fresh flat-leaf, chopped
OilsFats
1
tbsp
Olive Oil
For frying
5
tbsp
Olive Oil
For the dressing
Seafood
400
g
Monkfish Fillet
Skinned
6
piece
Anchovies
Salted and finely chopped
Vegetables
2
piece
Aubergine
Large
100
g
Green Olives
Pitted and finely chopped
1
piece
Red Chilli
Finely chopped
1
piece
Celery Leaves
To garnish

Method

1
2
3
4
5
6
7
8
9
10
11
12
13