For a herb dressing wash and finely chop: 1/2 bunch of dill, 1/2 bunch if coriander, 1/2 bunch of parsley, 1/3 of red onions. 2 red chillies, juice and zest of 2 lemons, 2 garlic cloves, pinch of salt and white pepper to taste, once finely chopped add 200ml of very good quality rapeseed oil, you might need to add more lemon juice or chillies.
Monkfish spice mix (paprika 1tsp, cornflour 1tsp, salt pinch, dried fenugreek 1/2tsp, 1/4tsp of coriander, 1/4 teaspoon of cumin, 1/3tsp of white pepper). Whisk all the dry components together.
Roll cleaned (membrane removed) Monkfish fillets in the spice mix, shallow fry on very high heat until golden-brown on each side and transfer to preheated oven @165C for approx 15 min (until reaches internal temperature of 75C)
In the meantime wash and char in a very hot oven, blowtorch or on bbq: 2 yellow peppers, 1 red pepper, 3 chillies, 1/2 red onion, 3 garlic cloves, 2 tomatoes, 1 celery, the veg need to be still raw but charred. Transfer charred veggies into the food processor and blend until smooth. Add 1 tbsp of mayonnaise, 50ml of rapeseed oil, 1/2 tsp of oregano, 1 tsp of honey, pinch of salt and white pepper to taste. Finish with juice and zest of lemon. Blend further until smooth and combined.
Let the fish rest, slice it on the angle into thick portions, smear spicy sauce on the bottom of the plate, put fish on top, put some of herb dressing over the fish, garnish with roasted cherry tomatoes, roasted onion slices, micro herbs and pinch of cayenne pepper. Serve with rice, quinoa or baby potatoes.