Monkfish tagine with candied lemon

Ingredients:

• 1 lb monkfish fillets
• 2 onions, chopped
• 4 garlic cloves, chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp cayenne pepper
• 1 can diced tomatoes (14.5 oz)
• 1/2 cup chicken broth
• 1/2 cup chopped parsley
• 1/2 cup chopped cilantro
• 2 tbsp olive oil
• 1 lemon, sliced into thin rounds
• 1 cup sugar

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, heat olive oil over medium-high heat. Add onions and garlic and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the cumin, coriander, ginger, cinnamon, allspice and cayenne pepper and cook, stirring, for another minute or so.
4. Add the diced tomatoes and chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Add the monkfish fillets to the skillet, spooning the sauce over them. Cover with a lid and transfer to the oven. Bake for 15 to 20 minutes, or until the monkfish is cooked through and flakes easily with a fork.
6. Meanwhile, in a small saucepan, bring the sugar and 1 cup of water to a boil. Reduce heat and let simmer for 10 minutes, stirring occasionally, until the sugar has dissolved and the mixture has thickened slightly.
7. Add the lemon slices to the sugar syrup and simmer for another 5 minutes, stirring occasionally, until the lemon slices are candied and translucent.
8. Remove the skillet from the oven and garnish with chopped parsley and cilantro. Serve with candied lemon slices on the side.

Verdict:

This monkfish tagine is full of rich, fragrant spices and tender, succulent fish. The candied lemon slices add a sweet and tart contrast that perfectly complements the bold flavors of the dish. Perfect for a special dinner with friends and family.

Serving Suggestions:

Serve with warm pita bread or couscous, and a green salad on the side. Pair with a crisp white wine such as a Sauvignon Blanc.