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    • Monkfish with Saffron and Fennel

    Mark Sharron
    Easy
    35 minutes
    1-2
    Amount Per Serving: Calories 200; Fat 8g; Carbs 3g; Protein 20g
    Monkfish with Saffron and Fennel is a delicious and easy-to-make seafood dish that will impress. The combination of monkfish, saffron, and fennel creates a unique flavour that is both savoury and sweet. The saffron and fennel provide a subtle yet complex flavour that is perfect for a special occasion. This dish is also incredibly healthy, with a good source of protein and is low in fat and calories. This recipe is sure to become a favourite in your kitchen!  
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    Ingredients

    • 2 Monkfish fillets
    • 2 tablespoons Olive oil
    • Salt and pepper, to taste
    • 1 teaspoon Fennel seeds
    • 1 teaspoon Saffron threads -
    • 2 Garlic cloves, minced
    • ¼ cup White wine
    • 2 tablespoons Chopped fresh parsley
    • 2 teaspoons Lemon juice
    • 1 tablespoon Butter

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Finally, add the butter and stir until melted. 
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.