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Monkfish with spinach & feta
main courses | serves 2
1. Sprinkle the monkfish fillets with the cumin and thyme, and season with salt and freshly ground black pepper. Add a little oil to a hot frying pan and fry for 3-4 minutes each side, until cooked.
2. Serve the fish on a bed of sautéed spinach, crumble over the feta and sprinkle over a good squeeze of lemon juice.
Recipe Abi Fawcett
Photo Sam Stowell
from Issue 9
ingredients
• 2 x 150g monkfish fillets• 1 tsp crushed cumin seeds
• 1 tsp fresh thyme leaves
• Olive oil
• 100g Feta cheese, crumbled
• Sautéed spinach and lemon, to serve