Panfried Monkfish
With Saffron Bulgur
- Cereals containing gluten
- Wheat
- Sulphites
- Nuts
- Milk
- Fish
Ingredients
125 grams
Premium Tomato Mix
1 sachet(s)
Saffron
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
15 grams
Flaked Almonds
(Contains: Nuts)
80 grams
Tenderstem® Broccoli
10 grams
Unsalted Butter
(Contains: Milk)
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Lemon
1 pot(s)
Dukkah Mix
200 grams
Monkfish Medallions
(Contains: Fish)
1 sachet(s)
Vegetable Stock Powder
1 unit(s)
Red Onion
1 bunch(es)
Coriander
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
240 milliliter(s)
Water for the Burger
Nutritional information
Instructions
Preheat your oven to 200°C. Halve, peel and chop the red onion into small pieces. Peel and grate half the garlic (or use a garlic press). Peel the remaining garlic clove and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Roast on a baking tray in your oven until soft, 10-12 mins. Halve the premium tomatoes. Zest and cut the lemon into wedges.
Heat a drizzle of oil in a medium sauce pan,. Once hot, add the onion and cook stirring frequently until softened, 3-4 mins. Once softened, add the garlic and cook for a further 1 minute. Pour the water for the bulgur (see ingredients for amount), the stock powder and the saffron. Bring to the boil and stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Once the garlic has cooled, pop the roasted garlic clove, parsley, coriander, half the lemon zest and the olive oil (see ingredients for amount). Into a hand blender and blitz into a smooth dressing. If you don't have a hand blender, finely chop the parsley and coriander and pop into a small bowl. Mash the garlic clove with the back of a fork and pop in the bowl with half the lemon zest and the olive oil (see ingredients for amount). Mix well and set aside.
Pop the broccoli onto a baking tray and drizzle with oil. Season with salt and pepper. Sprinkle over the flaked almonds and arrange in a single layer. Roast on the top shelf of your oven until tender and starting to colour, 10-12 mins.
Whilst the broccoli roasts, heat a drizzle of oil in a large frying pan on high heat. When hot, add the monkfish pieces. Cook the monkfish pieces for 3-4 mins each side, Halfway through cooking add the butter and dukkah, stirring to ensure the monkfish is coated by the dukkah. IMPORTANT: The monkfish is cooked when opaque in the centre. When cooked, remove the pan from the heat.
Once everything is ready, fluff the bulgur and stir through the red wine vinegar, halved premium tomatoes and remaining lemon zest. Season to taste with sat and pepper. Share the bulgur between your plates and top with the monkfish. Pop the roasted broccoli and almonds alongside and drizzle over your herb dressing. Enjoy!
