Spice-crusted Monkfish in Tomato Sauce

01Method

1. 1

   Begin with the spice mix: combine all the spice mix ingredients in a dry frying pan and toast over a gentle heat until they darken slightly and become fragrant. Transfer to a mortar and pestle and grind to a coarse powder.

2. 2

   Lay the fish in a flat roasting tray. Combine all the first marinade ingredients, then rub the mixture thoroughly over the fish. Cover with cling film and chill in the refrigerator for 30 minutes.

3. 3

   In a small bowl, stir together all the second marinade ingredients, folding in the cream last. Cover and refrigerate until needed.

4. 4

   For the sauce, blend the tomatoes with a little water until smooth, then strain through a fine sieve to remove seeds. Heat the oil in a sauté pan over medium-high heat. Add the bay leaf, ginger, and garlic, cooking for about a minute, then stir in the tomatoes, cumin, fennel, chilli powder, and lemongrass. Bring to a boil, then reduce to a simmer for 5–8 minutes, stirring occasionally to prevent sticking. Pour in the coconut milk and continue simmering until the sauce turns glossy. Season with salt and cook for another minute. Preheat the oven to 200°C/400°F/gas mark 6.

5. 5

   Take the fish and the second marinade bowl out of the fridge and allow both to come to room temperature. Spoon the second marinade over the fish and dust the spice mix on top. Roast in the preheated oven for 10–12 minutes, or until the fish starts to flake. Warm the tomato sauce over medium heat and remove the lemongrass stalks. Arrange the fish on a serving plate and spoon the sauce around it.