It forms a fragrant crust for monkfish, a fish with a meaty flesh similar to lobster’s. Served with herbed couscous and sweet roasted beets, this meal is both elegant and satisfying. Cook, relax and enjoy!
What you'll need: 16 oz beets
1 cup couscous
1 oz fresh cilantro
12 oz monkfish
2 Tbsp dukkah
freshly ground black pepper
Equipment: rimmed baking sheet
Recipe steps: 1. Cook beets
Preheat oven to 425°F. Peel beets and slice into ½-inch thick wedges. Toss on a rimmed baking sheet with 2 tablespoons oil and season with salt and pepper. Roast 15 minutes.
Meanwhile, bring 1 cup water to a boil in a small saucepan. Add couscous, stir, cover, and remove from heat. Let stand 5 minutes.
Remove thick stems from cilantro and finely chop rest. Fluff the couscous with a fork then stir in cilantro, juice from half the lemon and 1 tablespoon of oil. Season with salt.
Season fish with salt and pepper and coat all sides with dukkah.
Remove beets from oven and toss. Place fish on baking sheet with beets and drizzle with 2 teaspoons oil. Continue roasting until fish is just cooked, 15 minutes.
Slice fish and serve with beets, couscous and remaining lemon half for squeezing over fish. Enjoy!