Harissa-roasted monkfish with blood orange, sumac, pomegranate and za’atar flatbread

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 6

 

By Matt Tebbutt

Ingredients

For the monkfish

  • 1 tbsp crème fraîche
  • 1 tbsp harissa
  • 1 lemon, juice only
  • 600g/1lb 5oz monkfish fillets

For the flatbread

  • 350g/12oz plain flour
  • 1 tsp salt
  • 2 tsp fresh yeast
  • 300ml/½ pint warm water
  • pinch sugar
  • 120ml/4¼oz plain yoghurt
  • 150ml/¼ pint olive oil

For the salad

  • 1 pomegranate, seeds removed
  • 1 bunch fresh mint
  • 1 bunch fresh coriander
  • 2 blood oranges, segmented, juice reserved
  • 2–3 tsp sumac, to taste
  • 2 tbsp pomegranate molasses
  • 3 tbsp olive oil

Ingredients for the zaatar

  • 2 tsp sesame seeds
  • 2 tsp dried oregano
  • 2 tsp dried marjoram
  • 2 tsp sumac
  • 1 tsp salt
  • 2 tsp cumin
  • 3–4 tbsp extra virgin olive oil

 

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