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
1 lemon
12 oz monkfish
2 Tbsp dukkah
olive oil
coarse salt
freshly ground black pepper

Equipment: rimmed baking sheet
small saucepan

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.

2. Cook couscous
   Meanwhile, bring 1 cup water to a boil in a small saucepan. Add couscous, stir, cover, and remove from heat. Let stand 5 minutes.

3. Finish couscous
   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.

4. Coat fish
   Season fish with salt and pepper and coat all sides with dukkah.

5. Cook fish
   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.

6. Serve
   Slice fish and serve with beets, couscous and remaining lemon half for squeezing over fish. Enjoy!