Cajun Monkfish With Mediterranean Vegetables And Couscous

Thu, 19 August 2021

INGREDIENTS

-140G OF MONKFISH PER PERSON

- 2 TBS OF CAJUN SPICE

-1 TBS OF CAPERS

- 1 TOMATOE DESEEDED AND CHOPPED

- 100 ML CREAM

- JUICE OF 1/4 OF A LEMON

- 1/2 A RED PEPPER CHOPPED FINELEY

- 1 SMALL CARROT CHOPPED FINELEY

- 1/2 SMALL COURGETTE CHOPPED FINELY

- 2 TBS OF CHOPPED HERBS (DILL PARSLEY CHIVES)

60 G OF DRIED COUSCOUS PER PERSON

METHOD

1. MARINADE YOUR MONK FISH IN THE CAJUN SPICE. ADD A LITTLE OLIVE OIL TO THE FISH AND MIX TOGETHER.
2. PUT YOUR COUSCOUS IN A METAL BOWL AND JUST BARELY COVER IT WITH BOILING WATER. COVER THE BOWL WITH CLING FILM AND SET ASIDE.
3. ADD SOME OLIVE OIL TO A FRYING PAN AND GENTLY FRY YOUR VEGETABLES FOR 3 OR 4 MINS UNTIL THEY ARE SOFT.YOU CAN NOW ADD THESE TO YOUR COUSCOUS WITH SOME HERBS A LITTLE KNOB OF BUTTER AND SEASON IT WELL
4. ADD SOME OIL TO A FRYING PAN AND GET IT GOOD AND HOT. FRY THE MONK FISH FOR ABOUT 2 MINS EACH SIDE. REMOVE IT TO A WARM PLATE. IN THE PAN THAT YOU FRIED THE FISH ADD YOUR CREAM AND REDUCE BY 1/2. NOW ADD THE CAPERS TOMATOES LEMON JUICE AND FRESH HERBS.
5. SERVE WITH THE COUSCOUS AND A LIGHTLY DRESSED SALAD.