Moroccan Spiced Monkfish with Baba Ganoush
Moroccan spiced monkfish
4 monkfish fillets ( about 175g each) trimmed
1 teaspoon fennel seeds
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
Zest 1 lemon ( keep the juice for the baba ganoush)
Salt
2 tablespoons oil
Chop the fennel seeds then add the garlic and chop together. Add a good pinch salt and use the side of the knife to puree the garlic into the seeds. Add the remaining spices and oil and rub all over the monkfish. Leave in the fridge for a couple of hours to marinate and remove 20 minutes before cooking.
Heat a non stick pan until smoking hot ( if you don’t have a non stick pan line the bottom of a pan with parchment paper). Place monkfish in the hot pan and cook for a minute on each side then lower the heat and cook until it feels quite firm with a little give – depends on thickness of fish. Allow to rest for a couple of minutes and then slice and serve with baba ganoush
Baba Ganoush
2 aubergines
1 clove garlic, minced
1 small onion, finely chopped
½ teaspoon ground cumin
3 tablespoons olive oil
Juice lemon from above
Salt to taste
Sumac
Brush the aubergines lightly with oil and place in a 200oc oven for about 30 minutes or until soft. Allow to cool for 5 minutes then cut in half and scoop out the flesh.
Cook the onion and garlic in a tablespoon of the oil until soft and golden. Drain any water from the aubergine and add to the pan with the cumin and some salt and pepper. Cook for a minute. Add the lemon juice and remaining oil and blend to a smooth puree. Check seasoning.
Spoon into a dish and make a well in the middle. Spoon in some olive oil and add a dusting of sumac.
