Lemongrass & cardamom monkfish with aubergine caviar

Sweet and moist, monkfish goes perfectly with cardamom and lemongrass and makes a delicious change from cod or salmon

Serves: 4

What you need:

• 3 tbs olive oil
• 2 sticks lemon grass, outer layers removed, finely diced
• 1 lemon, zest and juice
• 4 monkfish fillets, skinned

Aubergine caviar:

• 4 tbs olive oil
• 3-4 cardamom pods, crushed
• 4 aubergines
• 2 anchovy fillets
• 1 tsp Schwartz Easy Garlic
• Pinch of Schwartz Cumin Seeds
• Schwartz Sea Salt and Black Pepper

What you do:

1. Pre-heat the oven to 200ºC, 400ºF, Gas Mark 6.
2. Mix 2 tbs olive oil, the chopped lemon grass, lemon zest and juice in a bowl. Add the monkfish and leave to marinade for 30 minutes.
3. Heat the remaining oil in a frying pan. Once it's hot, add the fish and brown lightly on both sides.
4. Transfer to a roasting tray, season well, drizzle over the remaining marinade and roast in the oven on the top shelf for 10-15 minutes.
5. Meanwhile, make the aubergine caviar. Pour the olive oil into a saucepan, add the crushed cardamom pods and leave to infuse over a very low heat for 30 minutes. Do not allow to boil. Strain and set aside.
6. Cut the aubergines in half lengthways, score the flesh and add a few drops of olive oil. Bake for around 45 minutes, until softened. Remove the flesh with a spoon. Roughly dice with the anchovies and blend with the cardamom olive oil, Garlic and Cumin Seeds. Season well and refrigerate until cold.
7. Serve the cooked monkfish with a spoonful of aubergine caviar.

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