Bake In The Bag Monkfish with Preserved Lemon Couscous Recipe
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings6
Interest GroupGourmet
Ingredients
| 250 g/9 oz couscous | ||
| Ground cumin | 2 Teaspoon (FOR THE MONKFISH PARCELS) | |
| Cumin seeds | 1 Teaspoon (FOR THE MONKFISH PARCELS) | |
| Onions spring | 6 , thinly sliced (FOR THE MONKFISH PARCELS) | |
| 2 preserved lemons, sliced and roughly chopped | ||
| Coriander | 2 Tablespoon, chopped (FOR THE MONKFISH PARCELS) | |
| Cherry tomatoes | 18 , quartered (FOR THE MONKFISH PARCELS) | |
| Saffron | 1 Teaspoon (FOR THE MONKFISH PARCELS) | |
| Extra virgin olive oil | 6 Tablespoon (FOR THE MONKFISH PARCELS) | |
| 2 small fennel bulbs, cut in half, cores removed and sliced into | ||
| 5mm slices | ||
| 1.2kg/2lb 9 oz monkfish fillet sliced at an angle into 1 cm slices, about | ||
| slice | 3 (FOR THE MONKFISH PARCELS) | |
| Cucumber | 1 , deseeded (FOR THE SALAD) | |
| Radishes | 15 , thinly sliced (FOR THE SALAD) | |
| 200 g/8 oz Greek yogurt | ||
| Juice 1 lemon | ||
| Sumac | 1/2 Teaspoon (FOR THE SALAD) | |
| Extra virgin olive oil | 2 Tablespoon (FOR THE SALAD) | |
Directions
GETTING READY
1. Heat oven to 200C/fan 180C/gas
2. Cut out 6 large sheets and place them on a flat surface
MAKING
3. Combine the couscous, ground cumin, cumin seeds, spring onions, lemons, coriander, tomatoes and seasoning in a bowl.
4. Drizzle olive oil and toss
5. Boil 180ml water and add the saffron. Take off the heat.
6. Pour the water over the couscous and stir.
7. In the centre of the front half of each sheet of foil apply a little olive oil and divide the sliced fennel equally between them.
8. Distribute the couscous equally among the sheets, arranging it on the fennel in neat little piles.
9. Taking about 3 monkfish medallions, top each pile of couscous.
10. Over the monkfish shower the remaining oil and season.
11. Pull in the top edge of one sheet of foil over the fish such that it meets the bottom edge.
12. Row up the sides sealing them by folding them over 3 times and pressing down firmly to secure.
13. The parcels must contain sealed ends on 3 sides with one side remaining open.
14. Do the same and make 6 parcels.
15. Slightly lift up each parcel without causing any harm to the arrangement inside to be able to pour 3 tablespoon of water into each bag without it dribbling out.
16. Seal the remaining edge of each parcel with the same neat folds.
17. Arranging the parcels on 2 baking sheets place in the oven for about 15-20 minutes.
18. If the baking sheets have different heights, change them halfway through.
19. In a large bowl mix in all the salad ingredients and season to taste.
SERVING
20. For serving, on each warmed plate place a parcel ready to be cut open at the table.
21. Serve the salad in its bowl.
1. Heat oven to 200C/fan 180C/gas
2. Cut out 6 large sheets and place them on a flat surface
MAKING
3. Combine the couscous, ground cumin, cumin seeds, spring onions, lemons, coriander, tomatoes and seasoning in a bowl.
4. Drizzle olive oil and toss
5. Boil 180ml water and add the saffron. Take off the heat.
6. Pour the water over the couscous and stir.
7. In the centre of the front half of each sheet of foil apply a little olive oil and divide the sliced fennel equally between them.
8. Distribute the couscous equally among the sheets, arranging it on the fennel in neat little piles.
9. Taking about 3 monkfish medallions, top each pile of couscous.
10. Over the monkfish shower the remaining oil and season.
11. Pull in the top edge of one sheet of foil over the fish such that it meets the bottom edge.
12. Row up the sides sealing them by folding them over 3 times and pressing down firmly to secure.
13. The parcels must contain sealed ends on 3 sides with one side remaining open.
14. Do the same and make 6 parcels.
15. Slightly lift up each parcel without causing any harm to the arrangement inside to be able to pour 3 tablespoon of water into each bag without it dribbling out.
16. Seal the remaining edge of each parcel with the same neat folds.
17. Arranging the parcels on 2 baking sheets place in the oven for about 15-20 minutes.
18. If the baking sheets have different heights, change them halfway through.
19. In a large bowl mix in all the salad ingredients and season to taste.
SERVING
20. For serving, on each warmed plate place a parcel ready to be cut open at the table.
21. Serve the salad in its bowl.
Chef
