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Aegean monkfish with pea and tomato concassé

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In a dish mix together the cumin, celery salt and oregano. Coat the fish all over in the spices.
In a pan, heat some olive oil and fry off the monkfish for 5 minutes, turning halfway.
In a separate pan, heat some olive oil and soften the onion for one minute. Then add the sliced chorizo and the chilli and fry for a further minute before adding the gem lettuce leaves. Add the Pernod and white wine to the pan and flambé before adding the fish stock. Bring to the boil and reduce.
Meanwhile, score the tomato with an X at the opposite end to where the stem was once attached. Immerse tomatoes in boiling water for 10 seconds before refreshing in iced water. Peel off the skin and cut in half cross-ways. Hold the tomato halves cut side down and squeeze to rid them of their seeds and water. Dice the tomato and set aside.
Cook the peas in boiling water and set aside.
Fold the butter and marjoram into the pan with the chorizo, chilli and onion. Lastly add the peas and tomato and remove from the heat.
For the sauce, combine the yoghurt and pesto.
Serve the monkfish atop the chorizo, lettuce, peas and tomato and drizzle over the sauce.