Coriander-spiced Roasted Beetroot with Monkfish
Ingredients
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Waitrose Gourmet Baby Beetroot
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Olive oil
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Dry-roasted coriander seeds
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Piece of monkfish fillet
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Roughly chopped fresh coriander
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Fresh orange juice
Method
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Cut Waitrose Gourmet Baby Beetroot into quarters, drizzle with olive oil and crushed dry-roasted coriander seeds and roast in a hot oven until hot and tender.
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Meanwhile, season a trimmed piece of monkfish fillet, brush with olive oil and fry in a hot pan until browned on both sides and cooked through.
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Serve with the beetroot, sprinkled with roughly chopped fresh coriander and drizzled with a little fresh orange juice.
Comments
Glossary
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Brown
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Brush
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Chop
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Coriander
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Crush
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Drizzle
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Dry roast
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Fillet
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Fish
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Fry
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How to Store, Prepare & Cook Beetroot | Waitrose
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Oil
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Orange juice
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Season
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Sprinkle
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Tender
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This recipe was first published in June 2004.
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