• 1 teaspoon cumin seeds
  • 2 x 150 g monkfish fillets , from sustainable sources
  • 2 sprigs of fresh thyme
  • olive oil
  • 200 g spinach
  • 50 g feta cheese
  • ½ a lemon

Instructions: Crush and sprinkle the cumin seeds over the monkfish fillets. Pick the thyme leaves on top and season well.

Heat a little oil in a large frying pan over a medium heat, add the fish and fry for 3 to 4 minutes on each side, or until coloured and cooked.

Bring a large pan of salted water to the boil and blanch the spinach for about 3 minutes. Drain and drizzle with oil. Serve with the monkfish, sprinkled with the feta and a good squeeze of lemon juice.

Notes: 2 servings