Monkfish with mussels and butter beans
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Meaty roasted monkfish is served with mussels and creamy butterbeans, enriched with fresh herb and a hint of lemon. A rustic yet elegant dish that balances sea-fresh flavours with hearty comfort.
Ingredients
For the monkfish
For the mussels
- 2 tbsp olive oil
- 1 carrot, peeled and finely chopped
- 2 sticks celery, finely chopped
- 2 garlic cloves, grated
- 1 leek, finely chopped
- 1 bulb fennel, finely chopped
- pinch dried chilli flakes
- 500g/1lb 2oz mussels, scrubbed and debearded
- 200ml/7fl oz hot vegetable stock
- 300g/10½oz butter beans
- 1 tbsp celery leaves, left whole or chopped
- 1 tbsp chopped flat leaf parsley
- 1 tbsp fresh tarragon, chopped
Method
To make the Monkfish tail pre-heat the oven to 220C/200C Fan/Gas 7.
Heat a large ovenproof frying pan over medium/high heat and add the oil. Once hot add the monkfish pieces and fry, turning half way for 6–8 minutes until golden brown.
Add the butter to the pan and sprinkle the paprika over the fish. Put in the oven for 6–8 minutes.
Remove from the oven, add the lemon juice and allow to rest for at least 5–10 minutes before serving.
To make the mussels, heat a large saucepan over medium/high heat and add the oil.
Once hot add the carrot, celery, garlic, leek, fennel and chilli and cook for 2–3 minutes, until soft but they have no colour.
Add the mussels and stock and place a lid on top and cook for 2–3 minutes or until the mussels have opened. Discard any mussels that remain closed.
Add the butter beans and cook for a further 2 minutes.
Stir in the celery leaves, parsley, tarragon and remove from the heat.
To serve, spoon the mussels and beans onto a large platter and top with the roasted monkfish.
