Ingredients

• 3 cardamom pods
• seeds only
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• ½ tsp chilli flakes
• 100g/3½oz monkfish fillet
• 1 tbsp olive oil
• 2 tbsp olive oil
• ¼ onion
• chopped
• 1 clove garlic
• crushed
• 85g/3oz broad beans
• out of their shells
• inner membranes removed
• salt and freshly ground black pepper
• 2 tbsp boiling water
• 3 tbsp double cream
• 100g/3½oz new potatoes
• sliced
• 1 tsp turmeric
• 25g/1oz butter
• 1 sprig fresh dill

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the spicy crusted monkfish
• grind the cardamom seeds
• coriander
• cumin and chilli together in a pestle and mortar. Transfer the spice mixture to a hot dry pan and toast for 2-3 minutes
• shaking the pan frequently to prevent burning
• until the spices are golden-brown and aromatic. Tip onto a plate and roll the monkfish in the spices
• coating evenly.
• Heat the olive oil in an ovenproof frying pan
• then fry the monkfish for 2-3 minutes on both sides
• or until golden-brown. Transfer the pan to the oven and roast for a further five minutes
• or until the fish is cooked through. Remove from the oven and leave to rest for five minutes before thickly slicing.
• For the broad bean purée
• heat the oil in a frying pan and lightly fry the onion and garlic for 2-3 minutes
• and then add the broad beans. Season with salt and freshly ground black pepper
• then pour in the boiling water. Transfer the mixture to a food processor and blend until smooth
• then return to the pan
• stir in the cream and heat through.
• For the sautéed potatoes
• parboil the new potato slices in boiling water seasoned with the ground turmeric for five minutes
• then drain well. Melt the butter in a frying pan until frothing
• then fry the potatoes for 5-6 minutes
• or until tender and golden-brown.
• To serve
• pile the sautéed potatoes onto a serving plate and top with the sliced monkfish. Drizzle the broad bean purée around the plate and garnish with the fresh dill.