Monkfish with spinach & feta

  • 1 teaspoon cumin seeds
  • 2 x 150 g monkfish fillets , from sustainable sources
  • 2 sprigs of fresh thyme
  • olive oil
  • 200 g spinach
  • 50 g feta cheese
  • ½ a lemon


  1. Crush and sprinkle the cumin seeds over the monkfish fillets. Pick the thyme leaves on top and season well.
  2. Heat a little oil in a large frying pan over a medium heat, add the fish and fry for 3 to 4 minutes on each side, or until coloured and cooked.
  3. Bring a large pan of salted water to the boil and blanch the spinach for about 3 minutes. Drain and drizzle with oil.
  4. Serve with the monkfish, sprinkled with the feta and a good squeeze of lemon juice.

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