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Bake In The Bag Monkfish With Preserved Lemon Couscous

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Ingredients
  Couscous 9 Ounce (250 Gram)
  Ground cumin 2 Teaspoon
  Cumin seeds 1 Teaspoon
  Onions spring 6 , thinly sliced
  Preserved lemons 2 , sliced and roughly chopped
  Chopped coriander 2 Tablespoon
  Cherry tomatoes 18 , quartered
  Saffron 1 Teaspoon
  Fennel bulbs 2 Small, cut in half, cores removed and sliced into 5mm slices
  Monkfish fillet 25 Ounce, sliced at an angle into 1 cm slices, about 2-3 slices per person (1.2 Kilogram)
  Cucumber 1 , peeled, deseeded, sliced
  Radishes 15 , thinly sliced
  Greek yogurt 8 Ounce (200 Gram)
  Lemon juice 1 Tablespoon (Juice 1 Lemon)
  Sumac 1⁄2 Teaspoon
  Extra virgin olive oil 2 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6

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