Seared monkfish with hazelnut dukkah and sumac onions

Shopping list

• Fruit and vegetables

  • 2 tbsp onion seeds
  • 2 tbsp desiccated coconut
  • 3 red onions, peeled, finely sliced
  • 1 tbsp pomegranate molasses

• Tins, packets and jars

  • 1 tsp ground sumac (available from some supermarkets and Middle Eastern delicatessens)

• Cooking ingredients

  • 100g/3½oz hazelnuts, blanched
  • 1 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 2 tbsp sesame seeds
  • salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil

• Meat, fish and poultry

  • 600g/1lb 5oz monkfish, cut into medallions

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