Wash, halve and core the tomatoes.
Drain and finely chop the capers.
Peel and dice the shallot. Wash the parsley, shake dry and roughly chop the leaves. Squeeze the lemon and orange separately.
Cut the fish into 2cm thick slices and gently flatten between sheets of cling film. Coarsely crush the coriander and peppercorns.
Turn the monkfish in the spices.
Heat the oil in a non-stick pan. Fry the fish for 1 minute on each side over a high heat. Remove and season with a little salt and lemon juice.
Place the tomatoes and shallots in the pan and cook briefly.
Pour in 50ml orange juice and the white wine.
Add the capers to the pan, bring to the boil and simmer for 3 minutes. Add the monkfish and the parsley and heat through briefly. Season with salt and pepper.