Ingredients

2 large aubergines
2 tablespoon cumin seeds
2 tablespoons coriander seeds
Olive oil, for frying
100ml double cream
2 lemons, zest of 1, juice of both
Salt and freshly ground black pepper
2 x 200g Monkfish fillets, skinned
Melted butter, for basting
100g green olives, pitted
1 tablespoon capers, drained
6 salted anchovies
1 red chilli, finely chopped
5 tablespoons olive oil
½ bunch fresh flat leaf parsley, chopped
Celery leaves, to garnish

Instructions 

1. For the aubergine, preheat the oven to 180%C - 350%F 
2. Place the aubergines over an open flame and burn the skins
3. When scalded  place on baking tray bake in oven 35-40 minutes until cooked 
4. Remove the aubergines from the oven and leave to cool
5. When aubergines are cool cut down middle and scoop out the creamy flesh 
6. Take care not to pick up any of the toasted black skin. Using a sharp knife, chop the aubergine until it forms a rough purée
7. Transfer to a sieve set over a large bowl and leave to drain in the fridge overnight. Toast the cumin and coriander seeds in a dry frying pan set over a low heat or in an oven 
8. When toasted, remove from the heat and leave to cool. Blend the toasted seeds in a spice grinder to form a powder
9. Pass through a fine sieve to remove any bigger pieces. Heat a little olive oil in a saucepan stir in one and a half tablespoons of toasted spice powder
10. Cook 2-3 minutes. Stir in the drained aubergine. When hot, add double cream, lemon zest and a splash of the lemon juice 
11. Season to taste with salt and pepper. Stir through and set aside. Dust the Monkfish fillets in the remaining spice mixture
12. Heat a splash of olive oil in a non-stick fry pan set over medium heat cook fillets 6-8 minutes. Turn constantly so the spices do not burn
13. Remove from pan and baste fish in melted butter and a squeeze of lemon juice
14. Set aside to rest

To make a dressing
1. Finely chop green olives, capers, anchovies and red chillies
2. Mix together in a large bowl with the olive oil, remaining lemon juice and chopped parsley
3. Season to taste with salt and pepper
4. To serve, reheat the aubergine purée, if necessary, and place a spoonful on each plate
5.  Slice the Monkfish and place on top with the dressing spooned over
6. Garnish with the celery leaves

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