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Autumnal Grilled Monkfish with Saffron-Infused Barley and Roasted Root Vegetables
Autumnal Grilled Monkfish with Saffron-Infused Barley and Roasted Root Vegetables

Autumnal Grilled Monkfish with Saffron-Infused Barley and Roasted Root Vegetables
A sophisticated dish featuring grilled monkfish paired with saffron-infused barley and a medley of roasted seasonal root vegetables.
Autumnal Grilled Monkfish with Saffron-Infused Barley and Roasted Root Vegetables
Ingredients:
1
Servings
  • 200
    g
     monkfish
  • 100
    g
     barley
  • 0.5
    g
     saffron
  • 50
    g
     carrot
  • 50
    g
     parsnip
  • 15
    ml
     olive oil
  • 5
    g
     thyme
  • 1
    item
     lemon
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Autumnal Grilled Monkfish with Saffron-Infused Barley and Roasted Root Vegetables
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the monkfish with salt, pepper, and a drizzle of olive oil.
  3. Grill the monkfish for about 4-5 minutes on each side until cooked through.
  4. In a pot, bring water to a boil and add saffron threads.
  5. Add barley to the saffron water and cook until tender, about 25 minutes.
  6. Toss carrots and parsnips with olive oil, thyme, salt, and pepper.
  7. Roast the vegetables in the oven at 200°C for about 20 minutes until golden.
  8. Serve the grilled monkfish over the saffron-infused barley with roasted vegetables on the side.
  9. Garnish with fresh lemon juice before serving.
Nutrition Per Serving 477 g Per 100g
Energy 706.8 kcal 148 kcal
Protein 50 g 10.5 g
Fibre 23.2 g 4.9 g
Salt 0.3 g 0.1 g
Sugar 7.1 g 1.5 g
Carbohydrates 93.9 g 19.7 g
Fat 18 g 3.8 g
  • 200
    g
     monkfish
  • 100
    g
     barley
  • 0.5
    g
     saffron
  • 50
    g
     carrot
  • 50
    g
     parsnip
  • 15
    ml
     olive oil
  • 5
    g
     thyme
  • 1
    item
     lemon
1
Servings
0

Preheat the grill to medium-high heat.

Season the monkfish with salt, pepper, and a drizzle of olive oil.

Grill the monkfish for about 4-5 minutes on each side until cooked through.

In a pot, bring water to a boil and add saffron threads.

Add barley to the saffron water and cook until tender, about 25 minutes.

Toss carrots and parsnips with olive oil, thyme, salt, and pepper.

Roast the vegetables in the oven at 200°C for about 20 minutes until golden.

Serve the grilled monkfish over the saffron-infused barley with roasted vegetables on the side.

Garnish with fresh lemon juice before serving.

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