Jamie Oliver

Monkfish with spinach & feta

Cumin, fresh thyme & lemon juice

Monkfish with spinach & feta

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
Recipe From

Jamie Magazine

By Abigail Fawcett
Tap For Method


  • 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
Recipe From

Jamie Magazine

By Abigail Fawcett
Tap For Ingredients


  1. Crush and sprinkle the cumin seeds over the monkfish fillets. Pick the thyme leaves on top and season well.
  2. 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.
  3. Bring a large pan of salted water to the boil and blanch the spinach for about 3 minutes. Drain and drizzle with oil.
  4. Serve with the monkfish, sprinkled with the feta and a good squeeze of lemon juice.


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