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🍽️ Monkfish steaks on artichoke rice

385 kcal · 30 min · 4 servings

Ingredients

• 350 g monkfish steak
• 200 g small artichokes
• juice of one lemon
• 1 tsp grated lemon zest
• 1 clove garlic
• 125 g basmati rice
• 1 tbsp chopped mint
• 1 spring onion
• 250 ml vegetable broth
• 0.5 lemon (sliced)
• 3 tbsp olive oil
• salt
• pepper (freshly ground)

Instructions

1. 1. Remove the outer leaves and stems of the artichokes.
2. 2. Trim the leaf tips of the artichokes with scissors.
3. 3. Immediately drizzle the prepared artichokes with lemon juice.
4. 4. Rinse the rice in a sieve under running water.
5. 5. Place the washed rice in an ovenproof pot.
6. 6. Distribute the artichokes, pressed garlic, lemon zest, and mint over the rice.
7. 7. Drizzle everything with 2 tablespoons of olive oil.
8. 8. Season the mixture with salt and pepper.
9. 9. Pour the broth over the ingredients.
10. 10. Preheat the oven to 180 degrees.
11. 11. Cook the rice covered in the preheated oven.
12. 12. Wash the spring onions and remove the ends.
13. 13. Halve the spring onions lengthwise.
14. 14. Portion the monkfish.
15. 15. Season the fish pieces with salt and pepper.
16. 16. Drizzle the fish with lemon juice.
17. 17. Let the fish rest for a moment.
18. 18. Fry the fish in 1 tablespoon of olive oil for about 3 minutes.
19. 19. Turn the fish.
20. 20. Add lemon slices and the spring onions.
21. 21. Fry everything for another 4 minutes.
22. 22. Serve the fish with lemon slices and spring onions on top of the artichoke rice.

Nutrition per serving

• kcal: 385
• Protein: 33 g · Fett/Fat: 14 g · Carbs: 39 g