Roasted Monkfish Makhani Recipe
spiced tomato cream sauce, beluga lentils, swiss chard
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Spiced Tomato Cream Sauce
Method
Preparation of Beluga Lentils
- 1
Cook Lentils
Rinse the beluga lentils under cold water. In a pot, combine the lentils with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain and set aside.
- 2
Sauté Swiss Chard
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped swiss chard and sauté for about 5 minutes until wilted. Season with salt and pepper, then set aside.
Preparation of Spiced Tomato Cream Sauce
- 3
- 4
Add Tomatoes and Spices
Add the canned tomatoes, garam masala, cumin, coriander, chili powder, and sugar. Simmer for 10-15 minutes until the sauce thickens.
- 5
Finish the Sauce
Stir in the heavy cream and cook for an additional 5 minutes. Season with salt to taste.
Roasting the Monkfish
- 6
Prepare and Roast
Preheat the oven to 400°F (200°C). Season the monkfish fillets with salt, pepper, and remaining olive oil. Place on a baking sheet and roast for about 15-20 minutes, or until the fish is cooked through and flaky.
Assembly
- 7
Plate the Dish
On a plate, place a serving of beluga lentils, top with sautéed swiss chard, and finally place the roasted monkfish on top. Drizzle with spiced tomato cream sauce and serve immediately.
