Herb-Macadamia Crusted Monkfish With Pearl Barley R

Name: Herb-Macadamia Crusted Monkfish With Pearl Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 g macadamia nuts; 4 sprigs fresh flat-leaf parsley, chopped; 4 sprigs fresh chervil, chopped; 5 sprigs fresh thyme, 4 sprigs chopped, 1 sprig left whole; 2 sprigs fresh rosemary, 1 sprig chopped, 1 sprig left whole; 2 tbsp olive oil; 1 None shallot, peeled and finely diced; None None Pinch of saffron threads; 2 None small oranges, juiced, plus zest of 1/2; 100 g pearl barley; 175-200 ml fish stock; None None Pinch of chilli flakes; 400 g monkfish fillet; 1-2 tbsp lemon juice; 1-2 tbsp plain flour; 2 cloves garlic, peeled and halved; 3 tbsp whipping cream

Servings: persons

30 g macadamia nuts
4 sprigs fresh flat-leaf parsley, chopped
4 sprigs fresh chervil, chopped
5 sprigs fresh thyme, 4 sprigs chopped, 1 sprig left whole
2 sprigs fresh rosemary, 1 sprig chopped, 1 sprig left whole
2 tbsp olive oil
1 None shallot, peeled and finely diced
None None Pinch of saffron threads
2 None small oranges, juiced, plus zest of 1/2
100 g pearl barley
175-200 ml fish stock
None None Pinch of chilli flakes
400 g monkfish fillet
1-2 tbsp lemon juice
1-2 tbsp plain flour
2 cloves garlic, peeled and halved
3 tbsp whipping cream

1
For barley risotto, heat 1 tbsp oil and saute shallot, saffron, orange zest and pearl barley for 1 min. Add orange juice. Gradually add fish stock, stirring occasionally, only adding more stock as barley absorbs liquid, around 25-30 mins total. Season and add a pinch of chili flakes.
2
Meanwhile, preheat oven to 250u00b0F. Season fish then drizzle with lemon juice. Dredge in flour and tap off excess. Heat 1 tbsp oil in a frying pan, add fish, garlic, thyme sprig and rosemary sprig and saute until fish is browned all over. Transfer to an ovenproof baking dish and bake for 15-20 mins.
3
Remove the fish from the oven, mix chopped macadamia nuts with chopped herbs then roll fish in mixture. Whip cream to medium peaks and stir into barley risotto. Arrange on serving plates. Slice fish and place on top of risotto.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 30 g macadamia nuts, 4 sprigs fresh flat-leaf parsley, chopped, 4 sprigs fresh chervil, chopped, 5 sprigs fresh thyme, 4 sprigs chopped, 1 sprig left whole, and more.

Yes, Herb-Macadamia Crusted Monkfish With Pearl Barley Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb-Macadamia Crusted Monkfish With Pearl Barley Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions