Rosemary Roast Monkfish with Nutty Couscous and Greek Salad

Name: Rosemary Roast Monkfish with Nutty Couscous and Greek Salad
Ingredients: 50 g butter; 500 g couscous; 650 ml cold water; 1 kg baby plum tomatoes; 2 cucumbers; 300 g good-quality feta cheese; 1 bunch basil; 300 g pitted black olives; 3 sprigs rosemary; 1 x 3 kg monkfish tail on the bone (or 2 smaller tails); 150 ml olive oil; sea salt and freshly ground black pepper; good-quality olive oil; sea salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

Monkfish is perfect for sharing. It cooks beautifully on the bone and the flesh can be removed easily once roasted.

The nutty couscous adds a substantial carbohydrate element to the dish, making it an ideal main course, accompanied by the refreshing Greek salad.

Ingredients

3 sprigs rosemary
1 x 3 kg monkfish tail on the bone (or 2 smaller tails)
150

Fish course
Pescatarian

Method

Preparation

Place the rosemary sprigs along the length of the monkfish tail and tie with string at 3cm intervals. This will help the fish keep its shape and remain moist during cooking.

Make the salad. Cut the tomatoes into quarters. Peel, deseed and roughly chop the cucumbers. Dice the feta. Pick the leaves from the basil. Put the tomatoes, cucumber and feta in a bowl. Add th