Ingredients

• 1 tbsp crème fraîche
• 1 tbsp harissa
• 1 lemon
• juice only
• 600g/1lb 5oz monkfish fillets
• 350g/12oz plain flour
• 1 tsp salt
• 2 tsp fresh yeast
• 300ml/½ pint warm water
• pinch sugar
• 120ml/4¼oz plain yoghurt
• 150ml/¼ pint olive oil
• 1 pomegranate
• seeds removed
• 1 bunch fresh mint
• 1 bunch fresh coriander
• 2 blood oranges
• segmented
• juice reserved
• 2–3 tsp sumac
• to taste
• 2 tbsp pomegranate molasses
• 3 tbsp olive oil
• 2 tsp sesame seeds
• 2 tsp dried oregano
• 2 tsp dried marjoram
• 2 tsp sumac
• 1 tsp salt
• 2 tsp cumin
• 3–4 tbsp extra virgin olive oil

Directions

• For the monkfish
• mix the crème fraîche
• harissa and lemon juice together in a bowl large enough to accommodate the monkfish. Spread the marinade over the fish
• cover and refrigerate for 2 hours.
• For the flatbread
• mix the flour and salt in a large bowl. Soften the yeast in the warm water with the sugar. Add to the flour along with the yoghurt and olive oil. Knead for 15 minutes
• or until the dough is smooth and elastic. Cover and rest in a warm place until doubled in size (this will take about an hour).
• Divide the dough into balls approximately the size of tennis balls. When ready to use
• roll into flat rounds.
• Cook in a dry
• hot frying pan until blistered on both sides. Wrap in tea towels and keep warm in a low oven until ready to serve.
• Preheat the oven to 250C/230C Fan/Gas 9.
• For the monkfish
• scrape off most of the marinade and place on a baking tray. Roast for 6–8 minutes
• depending upon the thickness. Set aside to rest.
• While the monkfish is resting
• combine all the salad ingredients in a bowl.
• To serve
• mix the zaatar ingredients together with the olive oil to make a loose paste. Spread some of the zaatar mixture over the flat breads and lay on a serving boards or plates. Scatter the salad over the top and slice the monkfish to scatter over.