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🍽️ Spicy Monkfish Tajine

385 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 1 kg monkfish fillet (with bones)
• 2 tbsp olive oil
• 1 tbsp freshly grated ginger
• 1 tbsp ground turmeric
• 0.5 tsp ground cumin
• 1 tsp dried thyme
• 1 pinch cinnamon
• salt
• pepper (from the mill)
• 400 g chunky tomatoes
• 4 salted lemons
• 4 small carrots
• 1 zucchini
• 1 tbsp honey

Instructions

1. 1. Heat the oil in your tajine (a traditional Moroccan cooking pot) in the pan or pot over medium-high heat.
2. 2. Peel the onions, cut them in half, and slice them into thin strips.
3. 3. Peel the garlic cloves and mince them finely.
4. 4. Rinse the monkfish under cold water and pat it completely dry with a kitchen towel.
5. 5. Cut the fish into 12 equal pieces.
6. 6. Sear the fish pieces in the hot oil on all sides until they are brown.
7. 7. Remove the seared fish pieces from the pan and set them aside for now.
8. 8. Add the sliced onions, minced garlic, ginger, turmeric, cumin, thyme, and cinnamon to the pan.
9. 9. Season the spice mixture with salt and pepper to your taste.
10. 10. Add the tomatoes and deglaze the mixture with a small amount of water.
11. 11. Stir the prepared monkfish pieces back into the sauce.
12. 12. Cover the tajine and let the dish simmer gently over low heat for about 45 minutes.
13. 13. If the sauce becomes too dry, add a little more water as needed.
14. 14. Let the lemons drain well.
15. 15. Peel the carrots by removing the skin.
16. 16. Wash the zucchini and cut off the hard ends (this is called turning).
17. 17. Distribute the carrots, zucchini, and lemons over the fish during the last 10 to 15 minutes of cooking time.
18. 18. Taste the finished dish with honey, salt, and pepper before serving.

Nutrition per serving

• kcal: 385
• Protein: 43 g · Fett/Fat: 14 g · Carbs: 19 g