2 large aubergines
celery leaves, to garnish
1 red chilli, finely chopped
2 lemons, zest of 1, juice of both
陆 bunch fresh flatleaf parsley, chopped
6 salted anchovies
1 tbsp capers, drained
100g/3陆oz green olives, pitted
salt and freshly ground black pepper
2 tbsp coriander seeds
2 tbsp cumin seeds
olive oil, for frying
5 tbsp olive oil
melted butter, for basting
100ml/3陆fl oz double cream
2 x 200g/7oz monkfish fillets, skinned