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Exotic Spiced Monkfish with Black Garlic and Saffron Barley
Exotic Spiced Monkfish with Black Garlic and Saffron Barley

Exotic Spiced Monkfish with Black Garlic and Saffron Barley
A sophisticated dish featuring monkfish, black garlic, and saffron-infused barley.
Exotic Spiced Monkfish with Black Garlic and Saffron Barley
Ingredients:
1
Servings
  • 300
    g
     monkfish
  • 3
    clove
     black garlic
  • 0.5
    g
     saffron
  • 150
    g
     barley
  • 1
    item
     leek
  • 100
    g
     carrot
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 90 minutes
Exotic Spiced Monkfish with Black Garlic and Saffron Barley
Instructions:
  1. Preheat the oven to 180°C.
  2. Season the monkfish with salt and black pepper.
  3. Heat olive oil in a pan over medium heat and sear the monkfish on all sides until golden brown.
  4. Transfer the monkfish to a baking dish and roast in the oven for 15-20 minutes.
  5. In the same pan, add sliced leek and carrot, sauté until soft.
  6. Add barley and toast for a few minutes before adding water and saffron.
  7. Simmer until barley is cooked and liquid is absorbed.
  8. Mash black garlic with lemon juice and mix with chopped parsley.
  9. Serve the monkfish on a bed of saffron barley, topped with black garlic mixture.
Nutrition Per Serving 800 g Per 100g
Energy 850 kcal 106 kcal
Protein 60 g 7.5 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 90 g 11.3 g
Fat 30 g 3.8 g
  • 300
    g
     monkfish
  • 3
    clove
     black garlic
  • 0.5
    g
     saffron
  • 150
    g
     barley
  • 1
    item
     leek
  • 100
    g
     carrot
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Season the monkfish with salt and black pepper.

Heat olive oil in a pan over medium heat and sear the monkfish on all sides until golden brown.

Transfer the monkfish to a baking dish and roast in the oven for 15-20 minutes.

In the same pan, add sliced leek and carrot, sauté until soft.

Add barley and toast for a few minutes before adding water and saffron.

Simmer until barley is cooked and liquid is absorbed.

Mash black garlic with lemon juice and mix with chopped parsley.

Serve the monkfish on a bed of saffron barley, topped with black garlic mixture.

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