This is a simple low-cal, low-fat, low-carb dish of monkfish poached in a spicy tomato sauce, served with cous-cous.
I cooked this for my lunch today, as I’m currently following the 10-day pre-surgery diet before I have bariatric (weight-loss) surgery next week.
Ingredients (for 1 person)
- 1 monkfish fillet (approx. 60g uncooked)
- 200g tinned chopped tomatoes
- salt, chilli (flakes or powder), garlic powder, to taste
- 2tbsp cooked cous-cous
In a small frying pan, bring the tomatoes to the boil and add salt and chilli to taste. Add the monkfish fillet, turn down heat to a simmer, and cover.
Cook for approximately 5 minutes, until the monkfish is cooked through, turning halfway through cooking.
Serve with a small amount of cous-cous.