To make the sauce, toast the seeds a in hot dry pan and ground in a pestle and mortar. In a hot pan add a little olive oil and add the ginger, shallot and garlic and gently fry for about 2 minutes. Add 1/2 the toasted ground spices, stock and carrot jucie, bring to the boil and reduce by half. While reducing, slice the carrots and parsnips thickly in a mandolin and blanch in a pan of salted boiling water. Remove from the water and place into a bowl with the rest of the ground spices and season with salt and pepper. Place the vegetables into an ovenproof tray and drizzle the honey over the top. Add a few knobs of butter and roast in a preheated oven 200?C/400F/gas mark 6 for about 5 minutes. Skin and debone the monkfish and slice into thick slices, about 1cm thick. Season the fish pieces well and cook in a hot non stick pan for about 1 minute on either side. Bring the sauce back to the boil and strain through a sieve. Chop half the coriander and add to the sauce, season and leave to one side. Remove the vegetables from the oven and layer them in the middle of the plate with the pan fried monkfish. Top the pile with a few pieces of fresh coriander and serve the sauce around. Per serving: 364 Calories (kcal); 2g Total Fat; (4% calories from fat); 9g Protein; 81g Carbohydrate; 0mg Cholesterol; 1994mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 9 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.