2 large eggplants
2 tablespoons cumin seeds
2 tablespoons coriander seeds
5 tablespoons olive oil, plus more for frying
3 1/2 ounces double cream (see Cook's Note)
2 lemons, 1 zested, both juiced
Salt and freshly ground black pepper
Two 7-ounce monkfish fillets, skinned
Melted butter, for basting
3 1/2 ounces green olives, pitted
1 tablespoon capers, strained
6 salted anchovies
1 red chile
1/2 bunch fresh flat-leaf parsley, chopped
Celery leaves, for garnish
Double cream is the British term for cream with 48 percent butterfat. You can occasionally find it a specialty food stores. In the United States, heavy cream contains up to 40 percent butterfat.
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