Ingredients

• 800g/1lb 12oz monkfish tail
• skinned
• filleted and cut into 5cm/2in pieces
• 3 garlic cloves
• 1 lemon
• 100ml/3½fl oz olive oil
• pinch ground cardamom
• 1 bunch spring onions
• white parts and green parts separated and thinly sliced
• salt and freshly ground black pepper
• 2 tbsp finely chopped coriander
• 1 tbsp finely chopped flatleaf parsley
• 75ml/2½fl oz olive oil
• 2 garlic cloves
• grated
• 3 green chillies
• finely chopped
• 1 tsp ground cumin
• 2 tbsp lemon juice
• 100g/3½oz mayonnaise
• 1 tbsp soured cream
• 1 tbsp capers
• drained and rinsed
• 1 large baguette
• cut into 4
• sliced open
• handful coriander leaves
• herb salad (optional)

Directions

• Put the monkfish into a bowl. Grate over the garlic cloves and zest over the lemon. Set the lemon aside.
• Add the olive oil
• ground cardamom
• the white part of the sliced spring onion
• salt and pepper and work the marinade into the fish using your hands. Cover the bowl and put into the fridge for 4–6 hours or 1 hour minimum.
• To make the chermoula
• mix together half of the sliced spring onion greens with the remaining ingredients
• apart from the lemon juice. Set aside.
• Put the mayonnaise
• soured cream and capers into a small bowl and mix well. Season with salt and pepper.
• Preheat the barbecue to medium-hot.
• Thread the monkfish pieces onto the metal skewers and grill directly over the coals for 4–5 minutes on each side
• basting with the marinated juices. The kebabs should be nicely coloured and firm to the touch. The flesh should still be blushing and moist
• not dry.
• Spread the bottom half of each baguette with the caper mayonnaise.
• Carefully remove the monkfish from the skewers and divide between the baguettes
• using the bread as a glove to safely handle the hot skewer.
• Stir the lemon juice into the chermoula and drizzle over the monkfish sandwiches
• so it soaks into the bread.
• Garnish with the remaining spring onion and coriander leaves. Serve with the herb salad
• if using.