Spiced Monkfish with Eggplant/Shroom/Potato Hash

The Fish portion of this recipe (Page 144) is from Gordon Ramsay's Healthy Appetite cookbook (with just a little tweaking from me). This is a great cookbook with a ton of easy and healthy recipes to choose from. For all of you that are sceptical of British cooking especially the healthiness of it, this cookbook has those influences and many more. It's not just 'Fish and Chips' and "Bangers and Mash' any more. The side is my own little creation. Hope you like it! 

    

     

What you Need:

-Non Stick Pan (Med), Baking Dish, Med Pot, Tongs,  Spoon, Regular Plate

   

What's in It:

• 2 Monkfish Fillets (Skinned and Boned)
• 1 Tsp 5-Spice powder
• 1 Tsp Sweet Paprika
• 1 Tsp Salt 
• 1 Tsp Cumin
• Lemon (Wedges)
• Olive Oil
• Small Eggplant (1/2 inch cubes)
• 4 Sm. Potatoes [Yukon] (1/2 inch cubes)
• Handful Button or Brown Mushrooms (Rough Chopped)
• 2 Tbsp Cilantro (Chopped)
• 2 Shallots (Diced)
• 2 Cloves of Garlic (Sm. Dice)
• 1 Inch of Ginger (Sm. Dice)
• 1Tsp Garam Masala
• Salt & Pepper (Too Taste)
• Baby Corn

    

What to Do with It:

1. Wash and dry your Monkfish fillets, set oven to 400 F
2. Combine the dry spices on your plate and roll the fillets in them
3. Put a little glug of Olive oil in the pan and heat on med/high
4. When the pan is hot, place the fish in the pan and cook about 3 minutes a si
   de till golden/brown, then set aside
5. Wipe out the pan and add a little more oil, heat on med
6. Get some water boiling in your pot
7. Put the potatoes in and brown, then add the eggplant and shrooms (about 5 minutes)
8. Put the fish on the baking dish and into the oven for 6 minutes
9. Add the garlic and ginger, saute for a minute
10. Add in Cilantro to the pan and toss
11. Place Baby Corn into the pan of water
12. Meanwhile the fish should be ready, remove and let sit for a minute 
13. Slice the Fish and plate with the Hash and corn, serve with wedges of lemon.
14. Relax and Enjoy!!!