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Monkfish with Saffron and Mandarin Butter Sauce
This festive dish pairs the delicate flavour of monkfish with the brightness of mandarin juice and the warmth of saffron, over soft fennel. The Ultimate Silicone Bags hold the marinades in the fridge and then go straight into the oven, so the fish cooks gently in its own juices.
- Total time
- 70 min
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 30 min
Ingredients
Method
Juice the mandarins with the Tupperware Zest 'n Press. Pour a third of the juice into the Tupperware Ultimate Silicone Bag M with the saffron, olive oil, salt and pepper, and mix.
Add the monkfish, seal the bag and turn it to coat the medallions well. Chill for at least 30 minutes, turning the bag from time to time.
Cut the washed fennel or cabbage into fine julienne with the Tupperware MandoChef. Put it in the Ultimate Silicone Bag XL with the rest of the juice, mix, seal and leave to marinate in the fridge for about 30 minutes.
Heat the oven to 200 °C (400 °F). Tip the monkfish and its marinade into the XL bag, over the vegetables, close it three-quarters of the way and stand it upright on the oven tray. Bake for about 20 minutes, adjusting to the thickness of the fish.
Meanwhile, bring the water to the boil in a saucepan with the crumbled stock cube, turmeric and saffron. Add the rice, cook it for the time given on the packet, drain, then stir in the olive oil and Parmesan.
Pour the juices collected in the bag into a small saucepan and reduce them. Whisk in the butter in small cubes to make a glossy sauce, then serve the fish and fennel with this sauce and the rice.
