Preparation Time: 15 minutes
Cooking Time: 10 minutes
Difficulty Rating: Easy
Buy Ingredients:Wild Scottish Monkfish Fillets
- 4 Monkfish fillets
- 4tsp ground Moroccan spice blend
- 200g cous-cous2
- 50g chicken stock
- 2 red peppers (diced)
- 1 courgette (diced)
- 100ml olive oil
- 40g fresh coriander
- 3 table spoon sunflower oil
- If monkfish filets are frozen defrost in fridge using package guidelines ready for cooking.
- Make the coriander oil in advance, blits the coriander and olive oil for 20 seconds and keep to one side.
- The cous-cous can be made in advance and re-heated in the microwave when needed. Heat a saute pan, add 1 tablespoon of sunflower oil. Gently sweat the pepper and courgette.Pace the cous-cous and cooked pepper and courgette in a bowl, then pour over the boiled chicken stock.
- Cover the bowl with cling film and leave to steam for 4-5 minutes.
- Preheat the oven to 200oC /gas mark 6. Open and pat dry monkfish tails with kitchen towel. Rub the monkfish fillets with the Moroccan spices.
- Heat a heavy-duty frying pan, add 2 tablespoons of the sunflower oil. Place the monkfish fillets in the pan and colour on all sides then place the pan in the oven for 6-7minutes.
- Chef's Tip - Fish will continue to cook for a minute or two off the heat. Be sure to stop cooking when the fish is just shy of cooked otherwise, it will overcook by the time you serve it.
- To serve, divide the cous-cous between 4 plates, slice a fillet in half and place on top, then drizzle the coriander oil around the plate.