Spiced Monkfish
with Spanish Style Beans, Roasted Asparagus & Crispy Serrano
- Fish
- Sulphites
Ingredients
100 grams
Asparagus
125 grams
Baby Plum Tomatoes
200 grams
Monkfish Medallions
(Contains: Fish)
2 slice(s)
Serrano Ham
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Onion
2 tbsp
Ground Cumin
30 grams
Tomato Puree
2 unit(s)
Garlic Clove
2 tsp
Ground Turmeric
1 pot(s)
Smoked Paprika
1 bunch(es)
Flat Leaf Parsley
1 pot(s)
Dried Thyme
1 sachet(s)
Vegetable Stock Powder
1 unit(s)
Carrot
1 carton(s)
Cannellini Beans
Not included in your delivery
200 milliliter(s)
Water
Instructions
Halve, peel and chop the onion into small pieces. Trim the carrot, peel then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the cannellini beans in a sieve. Heat a drizzle of oil in a large saucepan on medium heat. Add the onion and carrot and cook, stirring occasionally, until starting to soften, 5-6 mins.
Add the garlic, tomato puree and half of each of the cumin, paprika and turmeric, cook for 30 seconds. Stir in the red wine vinegar then add the cannellini beans, dried thyme, tomatoes, vegetable stock powder, water (see ingredients for amount) and a pinch of sugar. Bring to the boil, then lower the heat, pop a lid on the pan and simmer until thick and tomatoey, 20-25 mins, stirring occasionally. TIP: Add a splash of water if it starts to look dry.
Meanwhile finely chop the parsley (stalks and all). Trim the bottom 2cm from the asparagus, halve lengthways, pop the asparagus on a baking tray. Drizzle with oil, season with salt and pepper and set aside. Put the remaining spices in a bowl with a glug of oil. Season with salt and pepper. Add the monkfish medallions, use your hands to coat them in the spice mixture. IMPORTANT: Wash your hands after handling raw fish.
Heat a drizzle of oil in a frying pan on medium high heat. Once hot, lay in the serrano ham and fry until crisp, 2-3 mins each side. Once crispy, remove to a plate covered in kitchen roll. Set aside. Roast the asparagus on the top shelf of your oven until tender, 6-8 mins. Once cooked, remove from the oven.
Pop your ham pan back on medium high heat, add a drizzle of oil if the pan is dry. Lay in the monkfish medallions and fry until golden brown and cooked through, 3-4 mins each side. IMPORTANT: The monkfish is cooked when opaque all the way through.
Stir half the parsley through the beans. Season to taste with salt and pepper. Divide the beans between your bowls, arrange the asparagus and monkfish on top, snap the crispy serrano over and finish with a sprinkling of remaining parsley.
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