YOGHURT ROASTED MONKFISH WITH GREEN BARLEY

 

 

 

 

Serves: 4

Prep Time: 20-30 minutes

Cooking Time: 20 minutes

 

Ingredients

 

4 x 175g monkfish tails, membrane removed

175g yoghurt

Zest and juice 1 lemon

Tsp dried oregano

Tsp dried basil

Tsp grd cinnamon

Tsp cayenne pepper

Tsp garlic powder

S&p

 

200g pearl barley, cooked in stock (keep 125ml of the cooking stock)

 

Half  finely diced onion

2 sticks celery, finely diced

Clove garlic

150g spinach

30g butter

50g finely grated parmesan

Juice n zest half lemon

 

Method

  1. Mix together 175g yoghurt, zest and juice 1 lemon, a tsp each of dried oregano, dried basil, ground cinnamon, cayenne pepper and garlic powder. Season with a pinch of salt and pepper.
  2. To the mix add 4 x 175g monkfish tails with the membrane removed, mix well. Leave for at least 2 hours
  3. Oil a sheet of parchment then roast the fish at 220g for about 8mins, turn once
  4. Gently cook the Half a finely diced onion, 2 sticks celery, finely diced and a chopped clove of garlic for 8mins
  5. Put the cooked onion celery mix into a blender with the 125ml of stock, 150g spinach, 30g butter, 50g finely grated parmesan and juice and zest of half a lemon in a blender. Blend smooth
  6. Put this in a pan with 200g of barley that has been cooked in stock. Mix well.
  7. Serve the fish on top of the green barley and with wedges of lime.

 


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