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Coriander-spiced Roasted Beetroot with Monkfish
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Coriander-spiced Roasted Beetroot with Monkfish
Ingredients
- Waitrose Gourmet Baby Beetroot
- Olive oil
- Dry-roasted coriander seeds
- Piece of monkfish fillet
- Roughly chopped fresh coriander
- Fresh orange juice
Method
- 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.
- 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.
- Serve with the beetroot, sprinkled with roughly chopped fresh coriander and drizzled with a little fresh orange juice.
Comments
This recipe was first published in June 2004.
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