Lemon grass & cardamom monkfish

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Main course - Fish and seafood

Easy:

Moderate:

Origin of dish: Europe
Type of cooking: Oven

Preparation time: 30 minutes
Cooking time: 45 minutes

Ingredients (serves 4):

3 tbsp olive oil
2 sticks lemon grass, outer layers removed, finely diced
1 lemon, zest and juice
4 monkfish fillets, skinned

For aubergine caviar:
4 tbsp olive oil
3-4 cardamom pods, crushed
4 aubergines
2 anchovy fillets
1 tsp garlic
Pinch of cumin seeds

Sea salt and black pepper

Method:

• Pre-heat the oven to 200ºC, 400ºF, Gas Mark 6.
• Mix 2 tbsp olive oil, the chopped lemon grass, lemon zest and juice in a bowl. Add the monkfish and leave to marinade for 30 minutes.
• Heat the remaining oil in a frying pan. Once it’s hot, add the fish and brown lightly on both sides.
• Transfer to a roasting tray, season well, drizzle over the remaining marinade and roast in the oven on the top shelf for 10-15 minutes.
• Meanwhile, make the aubergine caviar. Pour the olive oil into a saucepan, add the crushed cardamom pods and leave to infuse over a very low heat for 30 minutes. Do not allow to boil. Strain and set aside.
• Cut the aubergines in half lengthways, score the flesh and add a few drops of olive oil. Bake for around 45 minutes, until softened. Remove the flesh with a spoon. Roughly dice with the anchovies and blend with the cardamom olive oil, garlic and cumin seeds. Season well and refrigerate until cold.
• Serve the cooked monkfish with a spoonful of aubergine caviar.