Spiced Monkfish with new potato, sun dried tomato and olive salad
I love monkfish, it has a really meaty texture and is not overly fishy in flavor making it perfect for adding flavors to, if you can’t get hold of monkfish then try even halibut, cod or even tilapia instead for equally delicious and light flavor
Yield (serves): 4
Prep time: 10 minutes
Cooking time: 20 minutes
4 x 8oz (225 g) Monkfish tail fillets
½ teaspoon ground cumin
1 teaspoon smoked paprika
Sea salt and freshly ground black pepper
2 tablespoons olive oil
lemon wedges to serve
For the potatoes
1 ½ pounds (675 g) new potatoes (or fingerling potatoes)
½ cup (75 g) sun dried tomatoes
½ cup (75 g) pitted black olives
1 ¾ cups (200 g) low fat feta cheese (cubed)
½ bunch fresh basil (chopped)
Lemon juice and zest from one lemon
1. Preheat the oven to 200°c/400F
2. Start by cooking the new potatoes in boiling salted water for approximately 15 minutes.
3. Whilst the potatoes are cooking take your spices and mix them together on a plate, roll the monkfish fillets in the spice mix and make sure that they are well covered, season well.
4. Pan fry the monkfish tails in a little olive oil on a medium heat for 1 – 2 minutes on each side until golden and then transfer to a baking tray and bake in the oven for 8 to 10 minutes until the monkfish is just cooked, remove from the oven and allow to rest.
5. For the potato salad, drain the cooked new potatoes and place into a mixing bowl
6. Drain and pat the sun dried tomatoes with kitchen towel to remove any oil and roughly chop, add to the potatoes.
7. Add the whole olives, diced feta cheese, lemon juice and zest and chopped basil to the potatoes, season and mix well.
8. To serve divide the potato salad between four bowls and top with a sliced monkfish tail.
Recipe adapted from Gordon Ramsay’s healthy appetite
Try serving this dish with steamed broccoli or sugar snap peas
Try substituting the monkfish for chicken breasts if you prefer
Classic Wine: Beaujolais Noveau, Chinon Loire, Frapatto Italy.
New World: Pinot Noir(CHILE), young Merlot, Zinfandel (USA)