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Monkfish with spinach & feta

Monkfish with spinach & feta

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Monkfish with spinach & feta

Cumin, fresh thyme & lemon juice

Cumin, fresh thyme & lemon juice

Serves 2

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 234 12%

  • Fat 11.8g 17%

  • Saturates 4.4g 22%

  • Sugars 2.2g 2%

  • Salt 1.3g 22%

  • Protein 30.6g 61%

  • Carbs 2.4g 1%

  • Fibre 2.4g -

Of an adult's reference intake


  • 1 teaspoon cumin seeds
  • 2 x 150 g monkfish fillets , from sustainable sources
  • 2 sprigs of fresh thyme
  • olive oil
  • 200 g spinach
  • 50 g feta cheese
  • ½ a lemon

Recipe From

Jamie Magazine

By Abigail Fawcett


  1. Crush and sprinkle the cumin seeds over the monkfish fillets. Pick the thyme leaves on top and season well.
  2. Heat a little oil in a large frying pan over a medium heat, add the fish and fry for 3 to 4 minutes on each side, or until coloured and cooked.
  3. Bring a large pan of salted water to the boil and blanch the spinach for about 3 minutes. Drain and drizzle with oil.
  4. Serve with the monkfish, sprinkled with the feta and a good squeeze of lemon juice.

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