Monkfish with spinach & feta

Name: Monkfish with spinach & feta
Total time: 15 min
Yield: 2
Ingredients: 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

Cumin, fresh thyme & lemon juice

Gluten-freegf

Serves 2

Cooks In15 minutes

DifficultySuper easy

Jamie Magazine Alfresco Dinner for two Romantic meals Mains Quick fixes

Nutrition per serving

Calories 234 12%
Fat 11.8g 17%
Saturates 4.4g 22%
Sugars 2.2g 2%
Salt 1.3g 22%
Protein 30.6g 61%
Carbs 2.4g 1%
Fibre 2.4g -

Of an adult's reference intake

Jamie Magazine

By Abigail Fawcett

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Ingredients

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

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Jamie Magazine

By Abigail Fawcett

Tap For Ingredients

Method

Crush and sprinkle the cumin seeds over the monkfish fillets. Pick the thyme leaves on top and season well.
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.
Bring a large pan of salted water to the boil and blanch the spinach for about 3 minutes. Drain and drizzle with oil.
Serve with the monkfish, sprinkled with the feta and a good squeeze of lemon juice.