Grilled monkfish with borlotti beans, mussels, chilli and gremolata


First published in 2022
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Mussels and borlotti beans



To make the gremolata, mix together the herbs, garlic, shallot, lemon zest and juice and olive oil. Season to taste with salt and pepper, then set aside for one hour while you prepare the rest of the meal


Heat a medium saucepan over a medium heat and add a dash of oil

  • 1 dash of extra virgin olive oil

Sweat the shallots and the bay leaf until the shallots are just softened, about 6-8 minutes


Add the mussels and white wine

  • 200g of live mussels, washed and de-bearded
  • 150ml of white wine

Cover and steam the mussels until they have just opened, about 5 minutes


Remove the mussels from the pan with a slotted spoon, discarding any unopened ones. Pick half of the mussels from their shells, and set aside


In a separate pan, heat up a dash of oil over a medium high heat. Add the beans and butter. Once the butter starts foaming, add the sliced red chilli

  • 1 dash of extra virgin olive oil
  • 400g of tinned borlotti beans, drained and rinsed
  • 50g of unsalted butter
  • 1 red chilli, deseeded and finely chopped

Heat a griddle pan or large sauté to a high heat. Season the monkfish tails, rub them with oil and then place in the pan. Cook the monkfish, turning frequently so that they caramelise on all sides, until they are cooked through (about 7-8 minutes). Once cooked, the fish should turn opaque and be firm to the touch, but still juicy


Remove the fish from the griddle or pan, squeeze over some of the lemon and let rest for a couple of minutes

  • 1/2 lemon, for squeezing

Add the mussels which have been picked from their shells to the beans along with the reserved mussel stock


Use the back of a spoon to gently crush some of the beans, which will help thicken the sauce. Cook the beans for a couple more minutes to warm through the mussels, add the parsley, then squeeze some lemon juice into the stew and check for seasoning


Serve the beans topped with the monkfish tail and scatter over the remaining shell on mussels. Finish with a spoonful of gremolata and the reserved torn basil leaves

First published in 2022
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