Tangy Sumac Monkfish with Spinach & Pine Nuts

June 20, 2017

This monkfish dish is tangy and fresh, perfect for a light summer supper. The fish is lovely and meaty, taking on those big Middle Eastern flavours in spectacular style! I've used colourful, tender spinach as the base to my salad and dressed it in a simple mix of olive oil, red wine vinegar, crushed garlic and sumac. Sumac is a wonderful addition to any dish, the tangy flavour lifts the plate and adds an interesting tartness to the salad. 

Serves 2 

 

Ingredients

2 x 150g monkfish

1 tsp sumac

Half tsp cumin seeds, crushed

150g spinach, washed

50g pinenuts, toasted

Pomegranate seeds

Olive oil

Half a lemon

 

Ingredients for the dressing

1/2 garlic cloves, crushed

4 tbsp olive oil

2 tsp sumac

1 tbsp red wine vinegar

A squeeze of lemon

Salt & pepper

 

Instructions

Preheat the oven to 200C fan.

 

To make the dressing, whisking together all the ingredients and season to taste.

 

Mix the crushed cumin seeds with the sumac. Drizzle the monkfish with olive oil and rub in the spices with plenty of seasoning.

 

Grease a baking tray and add the monkfish. Pop in the oven for 10-15 minutes, depending on how thick your pieces are. 

 

To assemble, toss the spinach, pine nuts and pomegranate seeds in the dressing. Serve with the fish and a squeeze of lemon. Enjoy!

 

 

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