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Monkfish with spinach & feta
Cumin, fresh thyme & lemon juice
Gluten-free
gf
Monkfish with spinach & feta
Cumin, fresh thyme & lemon juice
Gluten-free
gf
Serves
Serves
2
Time
Cooks In
15 minutes
Difficulty
Super easy
Jamie Magazine
Alfresco
Dinner for two
Romantic meals
Mains
Quick fixes
Nutrition per serving
Plus
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
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
Recipe From
Jamie Magazine
By Abigail Fawcett
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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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Recipe From
Jamie Magazine
By Abigail Fawcett
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