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monkfish with spinach and feta

Monkfish with spinach & feta

Cumin, fresh thyme & lemon juice

monkfish with spinach and feta

15 mins

Super easy

serves 2

nutrition per serving

234

Calories


11.8g

Fat


4.4g

Saturates


2.2g

Sugars


1.3g

Salt


30.6g

Protein


2.4g

Carbs


2.4g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Abigail Fawcett

Ingredients

1 teaspoon cumin seeds

2 x 150g monkfish fillets, from sustainable sources

2 sprigs of fresh thyme

olive oil

200g spinach

50g feta cheese

½ a lemon

Method

  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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