Photo: Gregor Moser
Roast monkfish with cumin and coriander spice and a baked aubergine purée
16 ingredients
2 hr
Serves 2
openrecipes
This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing.
Estimated Nutrition (whole recipe, rough)
311
Calories
2g
Protein
32g
Fat
9g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Monkfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large aubergines
- 2 tbsp cumin
- 2 tbsp coriander seeds
- , for frying olive oil
- 100ml/3½fl oz double cream
- 2 lemons
- and freshly ground saltblack pepper
- 2 x 200g/7oz monkfish
- melted butter
- 100g/3½oz green olives
- 1 tbsp capers
- 6 salted anchovies
- 1 red chilli
- 5 tbsp olive oil
- ½ bunch fresh flatleaf parsley
- leaves, to garnish celery
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes