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Roast monkfish with cumin and coriander
Fruit and vegetables
2 large
aubergines
2
lemons
, zest of 1, juice of both
1 red
chilli
, finely chopped
½ bunch fresh flatleaf
parsley
, chopped
celery
leaves, to garnish
Tins, packets and jars
100g/3½oz green
olives
, pitted
1 tbsp
capers
, drained
6 salted
anchovies
Cooking ingredients
2 tbsp
cumin
seeds
2 tbsp
coriander seeds
olive oil
, for frying
salt and freshly ground
black pepper
5 tbsp
olive oil
Dairy, eggs and chilled
100ml/3½fl oz
double cream
melted
butter
, for basting
Meat, fish and poultry
2 x 200g/7oz
monkfish
fillets, skinned
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