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Monkfish with spinach & feta
Cumin, fresh thyme & lemon juice
Monkfish with spinach & feta
Serves 2
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
Jamie Magazine
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
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.
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