Fish Fillets with Lemon and Coriander Seed

In a blender, combine the coriander seeds, lemon juice, water, bell pepper, olive oil, the 1 teaspoon salt and the 1/2 teaspoon white pepper. Blend at high speed until smooth and creamy, about 1 minute. Pour the purée through a fine-mesh sieve into a clean bowl. Set aside.

If using monkfish, trim off any thick outer membrane from the fillets. Sprinkle both sides of each monkfish, sea bass or cod fillet with salt and white pepper to taste. Place on a steamer rack over (not touching) gently boiling water. Cover and steam until opaque throughout when pierced with a knife, 6-7 minutes.

Transfer the fillets to warmed individual plates. Spoon the sauce evenly over the top and sides of the fish. Sprinkle with the parsley and serve at once.