Monkfish with lemon dressing
Raymond Blanc's monkfish is superbly lemony and finished with almonds and coriander. Swap the dressing for rocket wilted in a little olive oil and water if you prefer
Almond & cinnamon rice
- Preparation and cooking time
- Total time
- Ready in 50 mins - 1 hour
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- small onionchopped
- 100g basmati & wild ricewashed and drained
- 2 sprigs lemon thyme
- ½ bay leaf
- 2 tbsp flaked almondstoasted under the grill until golden brown
- 4 pinches ground cinnamon
- 2 tbsp currants
- 2 tbsp lemon juice
Nutrition: per serving
- kcal168
- fat6g
- saturates1g
- carbs27g
- sugars0.01g
- fibre1g
- protein4g
- salt0glow
Method
step 1
Heat oven to 110C/fan 90C/gas 1⁄4. Heat the olive oil in a small ovenproof saucepan and soften the onion for 2 mins, making sure not to colour. Add the rice, lemon thyme, bay leaf,150ml water, then bring to the boil. Season, cover with a lid and cook in the oven for 20 mins until the rice is completely tender.
step 2
When the rice is cooked, stir in the almonds, cinnamon, currants and lemon juice, then season, if you like. Set aside, then gently reheat to piping hot when required.
