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Monkfish fillet with blood oranges and kale rice
30 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 556
  • Fat about 18g
  • Carbohydrates about 69g
  • Protein about 26g
This is needed
This is needed for 4 people
Bake
  • 1 blood orange, heiss abgespült, trocken getupft, in dünnen Scheiben
  • 2 TL sugar
  • 4 EL olive oil
  • 0.25 TL Oriental spice mix
  • 0.5 TL salt
  • 400 g carrots, längs geviertelt
  • 200 g Brussels sprouts, halbiert
Rice
  • 0.5 tsp salt
  • 100 g washed, prepared kale
  • 400 g monkfish fillets, in ca. 6 cm breiten Tranchen
  • 0.25 TL Oriental spice mix
  • wenig pepper
Reis
  • 250 g wild rice mix mit Linsen (z.B. Karma)
  • 100 g kale
  • 1 blood orange, heiss abgespült, trocken getupft, ½ der Schale, ½ Saft
  • 5 dl water
  • 3 EL sultanas
  • 0.5 TL salt
  • 0.5 TL Oriental spice mix
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And that's how it's done
And that's how it's done
Bake
Approx. 20 mins. in the upper half of an oven preheated to 220°C. Remove the baking tray from the oven, set the orange slices aside. Turn the oven down to 180°C.
Fish
Mix the kale with the reserved spiced oil, spread on the vegetables. Season the fish and place it on the baking tray, place orange slices on the fish and continue baking for approx. 15 mins.
Rice
Mix the rice with the remaining ingredients in a pan, bring to the boil, cover and simmer while stirring occasionally for approx. 10 mins., remove from the heat and leave to absorb for approx. 5 mins. Serve the fish with the vegetables.
Reis
Reis mit den restlichen Zutaten in einer Pfanne mischen, aufkochen, zugedeckt unter gelegentlichem Rühren ca. 10 Min. köcheln, von der Platte nehmen, ca. 5 Min. quellen lassen. Fisch mit dem Gemüse dazu servieren.