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The Monk (fish) of Cathedral Cove
  • 500g Monkfish cut into 5cm cubes
  • 75g Cathedral Cove Macadamia Lemon or Chilli Kelp Sprinkle
  • 4 Tbsp Macadamia Oil
  • 1/2 cup wine
  • 3 medium sized Tomatoes, diced
  • 2 medium sized courgette slices 
  • 1 Tbsp Capers
  • 1 lemon, cut into thin wedges
  • 12-14 fresh basil leaves
  • Salt & Pepper, to taste
 
Preset oven to 180C fan bake.
 
In a baking dish add macadamia oil, wine, tomato, courgettes, capers. Season with salt and pepper. Combine. Toss fish cubes in Cathedral Cove Macadamia Sprinkle.
 
Place a layer of fish on top of the vegetables. Place wedges of lemon through mix. Cover and seal dish with aluminium foil. Place in oven for 20-25 minutes.
 
NB: inside of fish should be moist, pearly and shiny. Sprinkle freshly torn basil leaves atop of fish. Serve with new potatoes and green salad.
 
Recipe Courtesy of Cathedral Cove Macadamia