Saffron Monkfish in the Tupperware Ultimate Silicone Bag

Name: Saffron Monkfish with Mandarin Butter Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Yield: 4 servings
Ingredients: 3 mandarins (or 2 small juicing oranges); 1 pinch saffron (or 1 tsp ground turmeric); 3 tbsp olive oil; Salt and pepper; 500 g (1 lb 2 oz) skinless monkfish, in 4 medallions of 125 g (4 1/2 oz); 2 small fennel bulbs or 650 g (1 lb 7 oz) white cabbage; 60 g (4 tbsp) butter; Saffron rice: 1 l (4 cups) water; Saffron rice: 1 chicken stock cube; Saffron rice: 1 tsp ground turmeric; Saffron rice: 1 pinch saffron; Saffron rice: 180 g (1 cup) white rice; Saffron rice: 2 tbsp olive oil; Saffron rice: 40 g (1/2 cup) grated Parmesan

Saffron Monkfish with Mandarin Butter Sauce

Monkfish medallions marinated with saffron and mandarin juice, then baked on a bed of fennel and served with a buttery citrus sauce and saffron rice. The Ultimate Silicone Bags hold the marinades in the fridge and go straight into the oven, so the fish steams in its own juices.

In brief Saffron Monkfish with Mandarin Butter Sauce is a mains recipe cooked in the Tupperware Zest n Press. It takes 70 minutes in total and serves 4 servings.

Total time

70 min

Prep

20 min

Cook

20 min

Rest

30 min

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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. Refrigerate for at least 30 minutes, turning 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 saffron marinade into the XL bag on top of 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 and cook for the time on the packet, then drain and stir in the olive oil and Parmesan.
Pour the cooking juices from the bag into a small saucepan and reduce them. Whisk in the butter in small cubes to make a glossy sauce, and serve the fish and fennel with the sauce and rice.