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Exotic Spiced Grilled Monkfish with Saffron Risotto and Roasted Fennel
Exotic Spiced Grilled Monkfish with Saffron Risotto and Roasted Fennel

Exotic Spiced Grilled Monkfish with Saffron Risotto and Roasted Fennel
A sophisticated dish featuring monkfish, paired with creamy saffron risotto and aromatic roasted fennel.
Exotic Spiced Grilled Monkfish with Saffron Risotto and Roasted Fennel
Ingredients:
1
Servings
  • 200
    g
     monkfish
  • 0.5
    g
     saffron
  • 150
    g
     arborio rice
  • 150
    g
     fennel
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 20
    ml
     olive oil
  • 1
    item
     lemon
  • 5
    g
     thyme
Preparation Time: 90 minutes
Exotic Spiced Grilled Monkfish with Saffron Risotto and Roasted Fennel
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the monkfish with salt, pepper, and thyme. Set aside.
  3. In a pan, heat olive oil and sauté chopped onion and garlic until translucent.
  4. Add arborio rice and saffron to the pan, stirring until the rice is coated.
  5. Gradually add chicken stock to the rice, stirring continuously until absorbed.
  6. Stir in grated parmesan cheese and adjust seasoning. Keep warm.
  7. Slice fennel and toss with olive oil, salt, and pepper. Roast in the oven for 20 minutes.
  8. Grill the monkfish for about 4 minutes on each side until cooked through.
  9. Serve the monkfish over the saffron risotto with roasted fennel on the side.
  10. Garnish with lemon zest and a squeeze of lemon juice before serving.
Nutrition Per Serving 1083 g Per 100g
Energy 637 kcal 59 kcal
Protein 45 g 4.2 g
Fibre 6 g 0.6 g
Salt 1 g 0.1 g
Sugar 5 g 0.5 g
Carbohydrates 70 g 6.5 g
Fat 25 g 2.3 g
  • 200
    g
     monkfish
  • 0.5
    g
     saffron
  • 150
    g
     arborio rice
  • 150
    g
     fennel
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 20
    ml
     olive oil
  • 1
    item
     lemon
  • 5
    g
     thyme
1
Servings
0

Preheat the oven to 200°C.

Season the monkfish with salt, pepper, and thyme. Set aside.

In a pan, heat olive oil and sauté chopped onion and garlic until translucent.

Add arborio rice and saffron to the pan, stirring until the rice is coated.

Gradually add chicken stock to the rice, stirring continuously until absorbed.

Stir in grated parmesan cheese and adjust seasoning. Keep warm.

Slice fennel and toss with olive oil, salt, and pepper. Roast in the oven for 20 minutes.

Grill the monkfish for about 4 minutes on each side until cooked through.

Serve the monkfish over the saffron risotto with roasted fennel on the side.

Garnish with lemon zest and a squeeze of lemon juice before serving.

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