Monkfish, Israeli couscous, sea vegetables and chorizo


Sounds cheffy, but this feast of flavour is easy to prepare - it's all about the ingredients.


For the Israeli couscous

For the monkfish, chorizo and sea vegetables

  • 100ml/3½fl oz olive oil
  • 4 x 120g/4oz monkfish fillets
  • salt
  • ½ lemon, juice only
  • 2 small uncooked chorizos, halved lengthways
  • 50g/1¾oz sea aster
  • 50g/1¾oz sea fennel
  • 50g/1¾oz sea purslane

For the olive oil sauce