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Roasted Monkfish with Saffron-Infused Fennel and Citrus Salad
A sophisticated dish featuring roasted monkfish paired with a vibrant saffron-infused fennel and citrus salad.
Ingredients:
1
Servings
-
200gmonkfish
-
150gfennel
-
1itemorange
-
0.5gsaffron
-
15mlolive oil
-
10mllemon juice
-
10gparsley
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Instructions:
- Preheat the oven to 200°C.
- Season the monkfish with salt and pepper, then drizzle with olive oil.
- Place the monkfish on a baking tray and roast for about 20-25 minutes until cooked through.
- While the fish is roasting, thinly slice the fennel and soak in cold water with a pinch of saffron for about 10 minutes.
- Peel and segment the orange, removing any seeds.
- In a bowl, combine the drained fennel, orange segments, lemon juice, and chopped parsley.
- Toss the salad gently to combine all ingredients.
- Serve the roasted monkfish alongside the saffron-infused fennel and citrus salad.
| Nutrition | Per Serving 514 g | Per 100g |
|---|---|---|
| Energy | 386.3 kcal | 75 kcal |
| Protein | 39.4 g | 7.7 g |
| Fibre | 8.1 g | 1.6 g |
| Salt | 0.3 g | 0.1 g |
| Sugar | 18.4 g | 3.6 g |
| Carbohydrates | 27.9 g | 5.4 g |
| Fat | 16.1 g | 3.1 g |
-
200gmonkfish
-
150gfennel
-
1itemorange
-
0.5gsaffron
-
15mlolive oil
-
10mllemon juice
-
10gparsley
1
Servings