Monkfish fillet with blood oranges and kale rice

Monkfish fillet with blood oranges and kale rice

Total: 1 hr 5 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / person: 556 kcal
, Fat: 18 g
, Carbohydrate: 69 g
, Protein: 26 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 blood orange rinsed with hot water, dabbed dry, or organic orange, thinly sliced
2 tsp sugar
4 tbsp olive oil
¼ tsp Oriental spice mix
½ tsp salt
400 g carrots, quartered lengthwise
200 g Brussels sprouts, halved


100 g washed, prepared kale
400 g monkfish fillets, cut into approx.
½ tsp salt
¼ tsp Oriental spice mix
a little pepper


250 g wild rice mix with lentils (e.g. karma)
100 g kale
5 dl water
1 blood orange, rinsed with hot water, dabbed dry, half of the zest and half of the juice
3 tbsp sultanas
½ tsp Oriental spice mix
½ tsp salt
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How it's done

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Spread the orange slices on a baking tray lined with baking paper, sprinkle with sugar.

Mix the oil, merquen and salt, set aside 1 tbsp. Mix the rest with the carrots and sprouts, distribute on the baking tray.


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.


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.


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.

Good to know
Tip: Use organic oranges instead of blood oranges.

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