Impress with this tasty and lightly spiced fish that is healthy, quick and easy to make. Just how we like it. All made in one pot. NO tagine required.
30 Minutes. Gluten Free. Sugar Free. Dairy Free. Just 460 Calories Per Person.
360g monk fish
150g green beans
1 red capsicum
1 tinned chickpeas
1 long red chilli
3 cloves of garlic
1 teaspoon turmeric
1 teaspoon sweet paprika
1 large natural vegetable stock cube
(olive oil, butter, salt & pepper not included)
Prepare fish & vegetables
Fill kettle with water and boil. Cut the fish into approximately 3cm sized pieces. Peel carrots, half-length ways and cut into 1cm thick half moons. Top and tail the beans and cut them in half. De-seed capsicum and cut it into strips the same size as the cut beans. De-seed chilli and finely chop. Roughly chop garlic and coriander. Rinse and drain the chickpeas. Dissolve stock cube in 250ml of boiling water. Once dissolved, mix in turmeric and paprika, then set aside.
In a large saucepan with a tight fitting lid, place vegetables, chickpeas, chilli and garlic. Then place fish pieces on top. Add half of the coriander, salt, pepper and a generous drizzle of olive oil. Pour over stock and spice mix. Place saucepan on a medium heat, cover and cook for 20 minutes. Do not stir and resist lifting the lid until time is up. Remove lid and cook for a further 5 minutes.
Place monkfish in bowls and sprinkle with remaining coriander. Finish with a generous squeeze of lemon and seasoning to taste.
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
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