Monkfish is not really a pretty fish but the refined taste of it's meat makes up for it. The monkfish is a ray-finned fish from the anglerfish family, also known as "lotte", and has a flat, dull, brownish-green body, which tapers off at the tail. It lives on the bottom and its marbled markings make it almost invisible to its prey, and its diet consists mainly of macrofauna and fish.
Monkfish recipe with spinach and feta This easy recipe is ideal for a weekday.
Ingredients (for 2 persons)
-2 Monkfish fillets (300gr each)
-1 tablespoon of cumin seeds, crushed
-leaves of 2 sprigs of fresh thyme
-100g spinach, sauteed
-100gr.feta,crumbled
-lemon,halved
Preparation:
Sprinkle the monkfish fillets with cumin seeds, thyme, salt and pepper, heat the oil in a pan and fry them in 3-4 minutes until done.
Serve on the spinach, sprinkle with the feta cheese and squeeze some lemon juice over it.
Delicious with mashed potatoes or rice!
Thawing tip: place the fish with the wrapping in cold water for +- 15-20min.
Binnen Pintafish streven we naar het opbouwen van een duurzame keten. "If you want it fresh buy it frozen’".
Al onze vis is gefileerd en diepgevroren tenzij anders aangegeven. De vis wordt meteen na de vangst bevroren zodat de versheid optimaal bewaard wordt.
Bovendien geeft het ons de kans om geen enkele vis verloren te laten gaan en zo een effectieve bijdrage te leveren in de oplossing van overbevissing.
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Chez Pintafish, nous nous efforçons de construire une chaîne durable. "If you want it fresh, buy it frozen."
Tous nos poissons sont filetés et congelés sauf petites exceptions. Le poisson est immédiatement congelé après la pêche afin de préserver au mieux sa fraîcheur. De plus, cela nous permet de ne pas gaspiller de poisson et ainsi de contribuer efficacement à la résolution du problème de la surpêche.