2 blood oranges, segmented, juice reserved
1 bunch fresh coriander
1 lemon, juice only
1 bunch fresh mint
1 pomegranate, seeds removed
350g/12oz plain flour
2–3 tsp sumac, to taste
2 tbsp pomegranate molasses
1 tbsp harissa
150ml/¼ pint olive oil
3 tbsp olive oil
3–4 tbsp extra virgin olive oil
1 tsp salt
pinch sugar
2 tsp fresh yeast
1 tbsp crème fraîche
120ml/4¼oz plain yoghurt
600g/1lb 5oz monkfish fillets