Monkfish with spinach & feta

Name: Monkfish with spinach & feta
Total time: 15 min
Yield: 2
Ingredients: 1 teaspoon cumin seeds; 2 x 150 g monkfish fillets from sustainable sources; 2 sprigs of fresh thyme; olive oil; 200 g spinach; 50 g feta cheese; ½ a lemon

Cumin, fresh thyme & lemon juice

Gluten-freegf

Serves 2

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving

Calories 234 12%
Fat 11.8g 17%
Saturates 4.4g 22%
Sugars 2.2g 2%
Salt 1.3g 22%
Protein 30.6g 61%
Carbs 2.4g 1%
Fibre 2.4g -

Of an adult's reference intake

Jamie Magazine

By Abigail Fawcett

Tap For Method

Ingredients

1 teaspoon cumin seeds
2 x 150 g monkfish fillets , from sustainable sources
2 sprigs of fresh thyme
olive oil
200 g spinach
50 g feta cheese
½ a lemon

Tap For Method

Jamie Magazine

By Abigail Fawcett

Tap For Ingredients

Method

Crush and sprinkle the cumin seeds over the monkfish fillets. Pick the thyme leaves on top and season well.
Heat a little oil in a large frying pan over a medium heat, add the fish and fry for 3 to 4 minutes on each side, or until coloured and cooked.
Bring a large pan of salted water to the boil and blanch the spinach for about 3 minutes. Drain and drizzle with oil.
Serve with the monkfish, sprinkled with the feta and a good squeeze of lemon juice.