It forms a fragrant crust for monkfish, a fish with a meaty flesh similar to lobster’s. Served with herbed couscous and sweet roasted beets, this meal is both elegant and satisfying. Cook, relax and enjoy!
What you'll need: 16 oz beets 1 cup couscous 1 oz fresh cilantro 1 lemon 12 oz monkfish 2 Tbsp dukkah olive oil coarse salt freshly ground black pepper
Equipment: rimmed baking sheet small saucepan
Recipe steps: 1. Cook beets Preheat oven to 425°F. Peel beets and slice into ½-inch thick wedges. Toss on a rimmed baking sheet with 2 tablespoons oil and season with salt and pepper. Roast 15 minutes.
Cook couscous Meanwhile, bring 1 cup water to a boil in a small saucepan. Add couscous, stir, cover, and remove from heat. Let stand 5 minutes.
Finish couscous Remove thick stems from cilantro and finely chop rest. Fluff the couscous with a fork then stir in cilantro, juice from half the lemon and 1 tablespoon of oil. Season with salt.
Coat fish Season fish with salt and pepper and coat all sides with dukkah.
Cook fish Remove beets from oven and toss. Place fish on baking sheet with beets and drizzle with 2 teaspoons oil. Continue roasting until fish is just cooked, 15 minutes.
Serve Slice fish and serve with beets, couscous and remaining lemon half for squeezing over fish. Enjoy!