Ingredients

• 2 large aubergines
• 2 tbsp cumin seeds
• 2 tbsp coriander seeds
• olive oil
• for frying
• 100ml/3½fl oz double cream
• 2 lemons
• zest of 1
• juice of both
• salt and freshly ground black pepper
• 2 x 200g/7oz monkfish fillets
• skinned
• melted butter
• for basting
• 100g/3½oz green olives
• pitted
• 1 tbsp capers
• drained
• 6 salted anchovies
• 1 red chilli
• finely chopped
• 5 tbsp olive oil
• ½ bunch fresh flatleaf parsley
• chopped
• celery leaves
• to garnish

Directions

• For the aubergine
• preheat the oven to 180C/350F/Gas 4. Put the aubergines over an open flame and burn the skins. When scalded all over
• place the aubergines on a baking tray and bake in the oven for 35-40 minutes
• or until cooked. Remove the aubergines from the oven and leave to cool.
• When the aubergines are cool
• cut them down the middle and scoop out the creamy flesh – taking care not to pick up any of the toasted black skin. Using a sharp knife
• chop the aubergine until it forms a rough purée. Transfer to a sieve set over a large bowl and leave to drain in the fridge overnight.
• Toast the cumin and coriander seeds
• either in a dry frying pan set over a low heat or in an oven preheated to 180C/350F/Gas 4 (this will take 8-10 minutes). When toasted
• remove from the heat and leave to cool.
• Blend the toasted seeds in a spice grinder to form a powder. Pass through a fine sieve to remove any bigger pieces.
• Heat a little olive oil in a saucepan and stir in one and a half tablespoons of the toasted spice powder. Cook for 2-3 minutes. Stir in the drained aubergine and
• when hot
• add the double cream
• lemon zest and a splash of the lemon juice and season to taste with salt and pepper. Stir through and set aside.
• Dust the monkfish fillets in the remaining spice mixture. Heat a splash of olive oil in a non-stick frying pan set over a medium heat and cook the fillets for 6-8 minutes
• turning all the time so that the spices do not burn. Remove from the pan and baste the fish in melted butter and a squeeze of lemon juice. Set aside to rest.
• To make a dressing
• finely chop the green olives
• capers
• anchovies and red chillies. Mix together in a large bowl with the olive oil
• remaining lemon juice and chopped parsley. Season to taste with salt and pepper.
• To serve
• reheat the aubergine purée
• if necessary
• and place a spoonful on each plate. Slice the monkfish and place on top with the dressing spooned over. Garnish with the celery leaves.