Spiced Monkfish with Sweet and Sour Cherries and Crushed Potato Cake

Spiced monkfish roasted until tender served with buttery dill crushed potatoes and a tangy cherry reduction sauce.

Fish Seafood Main Course Fruit Monkfish Potato

Estimated Nutrition

Calories

648.5

kcal / serving

648.5 kcal total

Carbs

52.6g

per serving

52.6 g total

Fat

28.1g

per serving

28.1 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

Dairy

Unsalted Butter

Plus extra for greasing

Fruits

Cherry

Stones removed

Liquids

100

Red Wine

NutsSeeds

tbsp

Curry Powder

Medium

tbsp

Paprika

tsp

Dill

Freshly chopped

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

0.5

tsp

Chili Flakes

OilsFats

tbsp

Olive Oil

For drizzling

Seafood

150

Monkfish Tail

Bone-out piece

Vegetables

150

Anya Potatoes

Boiled until tender and drained

Method

Coat the monkfish in the spice mixture and shake off any excess.

Place the fish on a tray, drizzle with oil, and bake for 10 minutes.

Preheat the oven to 200°C.

Mix the curry powder and paprika in a bowl.

Crush the cooked potatoes with 25g of butter, dill, and seasoning.

Simmer cherries, wine, chilli, and sugar in a pan until the sauce thickens.

Mould the potato using a greased ring, top with fish, and add cherry sauce.