
Devices & Accessories
Monkfish tagine with preserved lemon
Prep. 30min
Total 1 h 35min
4 portions
Ingredients
-
onions cut into quarters100 g
-
garlic cloves2
-
fresh ginger thinly sliced10 g
-
red chilli deseeded1
-
fresh parsley leaves only30 g
-
fresh coriander roughly cut, plus extra to garnish30 g
-
olive oil60 g
-
lemon juice only1
-
salt plus one pinch extra1 tsp
-
monkfish fillet, skinless, boneless cut into 4 pieces600 g
-
fresh mint leaves only, plus extra to garnish30 g
-
carrots cut into pieces (3 x 3 cm)180 g
-
turnips cut into pieces (3 x 3 cm)100 g
-
potatoes cut into pieces (3 x 3 cm)150 g
-
preserved lemon cut into quarters (see tip)1
-
freshly ground black pepper adjust to taste1 pinch
-
ground cumin1 tsp
-
ground turmeric1 tsp
-
ground nutmeg1 pinch
-
ground cinnamon1 pinch
-
water550 g
Nutrition per 1 portion
Calories
387 kcal /
1619 kJ
Protein
34 g
Fat
21 g
Carbohydrates
15 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Cauliflower Gratin
55min
Caribbean stew and Steamed rice cups
9 h 15min
Sautéed Vegetables with Broccoli Sauce
30min
Rice Cooker Brown Rice Salad
1 h 40min
Mushroom and Spinach Strata
2 h 10min
Smoked salmon muffins with steamed eggs and herbed relish
1 h
Potato, Tomato and Kofta Gratin with Pepper Sauce
1 h 35min
Stuffed Aubergine with Saffron Yoghurt and Pomegranate Seeds
50min
Puy Lentil and Sausage Casserole
45min
Mediterranean seafood with tomato and fennel
30min
Bean Casserole with Fresh Tuna
40min
Spanish green lentil and chorizo soup
12 h 45min