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Monkfish kebabs with chermoula
Fruit and vegetables
3
garlic
cloves
1
lemon
1 bunch
spring onions
, white parts and green parts separated and thinly sliced
2 tbsp finely chopped
coriander
1 tbsp finely chopped flatleaf
parsley
2
garlic
cloves, grated
3 green
chillies
, finely chopped
2 tbsp
lemon juice
handful
coriander
leaves
herb
salad
(optional)
Tins, packets and jars
100g/3½oz
mayonnaise
1 tbsp
capers
, drained and rinsed
Cooking ingredients
100ml/3½fl oz
olive oil
pinch ground
cardamom
salt and freshly ground
black pepper
75ml/2½fl oz
olive oil
1 tsp ground
cumin
Dairy, eggs and chilled
1 tbsp
soured cream
Meat, fish and poultry
800g/1lb 12oz
monkfish
tail, skinned, filleted and cut into 5cm/2in pieces
Other
1 large
baguette
, cut into 4, sliced open
Back to recipe
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