Monkfish with salsa

Method

1. Preheat the oven to 120ºC/fan100ºC/gas ½. Put the aubergines in a glass or ceramic dish together with the olive oil, sesame oil, chilli flakes and soy sauce. Season with pepper, toss to coat, then set aside.
2. Make the salsa by mixing together all the ingredients in a bowl, then set aside for the flavours to mingle.
3. Place the beaten eggs in a shallow bowl. Mix the panko or dried breadcrumbs and sesame seeds together in a separate bowl.
4. Heat a small amount of olive oil in a non-stick frying pan over a medium-high heat. Dip each marinated aubergine slice in the beaten egg, then in the breadcrumb mixture, coating on both sides. Fry in batches for a minute or so on each side until golden. Transfer to a plate lined with kitchen paper and keep warm in the oven as you fry the rest. (Wipe the frying pan carefully with kitchen towel between each batch to remove any crumbs that can burn, adding fresh oil for each batch.)
5. Meanwhile, heat a little oil in another pan and fry the monkfish for 10-12 minutes, turning once, until cooked through and golden.
6. Serve the crunchy aubergines with the pan-fried monkfish, broken into chunks, and the salsa alongside.