Holy Monkfish
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
- 2 tablespoons smoked paprika
- 1/2 red onion finely diced
- 1 clove garlic roughly chopped
- 1 tablespoon coconut oil
- 1/2 courgette trimmed and diced
- 1/4 aubergine trimmed and diced
- 2 tablespoons tamato puree
- 200 grams monkfish fillet trimmed and chopped into chunks
- 50 grams tinned kidney beans drained and rinsed
- 2 tablespoons almonds ground
- 2 tablespoons parsley chopped (to serve, optional)
- Carbohydrate 27.9951525194699 g
- Cholesterol 50 mg
- Fat 24.701325015217 g
- Fiber 13.2411503537723 g
- Protein 37.0563350088856 g
- Saturated Fat 13.2631962514357 g
- Serving Size 1 1 Serving (534g)
- Sodium 60.5127500089325 mg
- Sugar 14.7540021656975 g
- Trans Fat 2.11905750099005 g
- Calories 455 calories
Melt the coconut oil in a wok or large frying pan over a medium to high heat. Chuck in the onion, courgette, aubergine and garlic. Fry, stirring regularly, for 4-5 minutes until the vegetables are just softening. Sprinkle in the smoked paprika and add the tomato puree, the chunks of monkfish and the kidney beans. Continue to stir-fry for 1 minute before pouring in 150ml water. Bring the liquid to the boil and simmer for 2 minutes, or until you are sure the fish is cooked through. This can be tested by pulling out one of the thickest pieces and cutting it in half to make sure it has turned from raw, pale flesh to cooked bright white. When you are happy that the fish is cooked through, turn off the heat and stir in the ground almonds and chopped parsley, if using.
