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
- 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.
- To the mix add 4 x 175g monkfish tails with the membrane removed, mix well. Leave for at least 2 hours
- Oil a sheet of parchment then roast the fish at 220g for about 8mins, turn once
- Gently cook the Half a finely diced onion, 2 sticks celery, finely diced and a chopped clove of garlic for 8mins
- 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
- Put this in a pan with 200g of barley that has been cooked in stock. Mix well.
- Serve the fish on top of the green barley and with wedges of lime.