Fish Seafood Recipes: Seared spicy monkfish fillets with cous-cous

Seared spicy monkfish fillets with cous-cous.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Serves: 4

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


  1. If monkfish filets are frozen defrost in fridge using package guidelines ready for cooking.
  2. Make the coriander oil in advance, blits the coriander and olive oil for 20 seconds and keep to one side.
  3. 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.
  4. Cover the bowl with cling film and leave to steam for 4-5 minutes.

Cooking Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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