Name: Grilled monkfish with borlotti beans, mussels, chilli and gremolata
Total time: 1 h
Ingredients: 2 tbsp of fresh parsley, finely chopped; 1 tbsp of fresh marjoram, finely chopped, or use fresh oregano; 2 tbsp of fresh basil, finely chopped; 1 garlic clove, finely chopped; 1 shallot, peeled and finely chopped; 1/2 lemon, zested and juiced; 50ml of extra virgin olive oil; freshly ground black pepper; sea salt; 2 dashes of extra virgin olive oil; 1 banana shallot, peeled and finely chopped; 2 bay leaves; 200g of live mussels, washed and de-bearded; 150ml of white wine; 400g of tinned borlotti beans, drained and rinsed; 50g of unsalted butter; 1 red chilli, deseeded and finely chopped; sea salt; 1/2 lemon, for squeezing; 2 tbsp of fresh parsley, finely chopped; 2 tbsp of fresh basil, torn; 4 monkfish tail, 200g each, membrane removed and scored lengthwise down to the bone; extra virgin olive oil; sea salt; freshly ground black pepper; 1/2 lemon, for squeezing; 1 handful of basil leaves, roughly torn

Main
Easy
4
60 minutes

PT1H

This recipe is perfect for any occasion when you want something comforting but celebratory - buttery beans and mussels, juicy pieces of monkfish tail and a perfectly balanced gremolata to finish. Any leftover gremolata will keep in the fridge covered for up to four days, and pairs well with grilled fish, meat and vegetables.

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Gremolata

2 tbsp of fresh parsley , finely chopped
1 tbsp of fresh marjoram , finely chopped, or use fresh oregano
2 tbsp of fresh basil , finely chopped
1 garlic clove , finely chopped
1 shallot , peeled and finely chopped
1/2 lemon , zested and juiced
50ml of extra virgin olive oil
freshly ground black pepper
sea salt

Mussels and borlotti beans

2 dashes of extra virgin olive oil
1 banana shallot , peeled and finely chopped
2 bay leaves
200g of live mussels , washed and de-bearded
150ml of white wine
400g of tinned borlotti beans, drained and rinsed
50g of unsalted butter
1 red chilli , deseeded and finely chopped
sea salt
1/2 lemon , for squeezing
2 tbsp of fresh parsley , finely chopped
2 tbsp of fresh basil , torn

Monkfish

4 monkfish tail , 200g each, membrane removed and scored lengthwise down to the bone
extra virgin olive oil
sea salt
freshly ground black pepper
1/2 lemon , for squeezing
1 handful of basil leaves , roughly torn

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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

2 tbsp of fresh parsley , finely chopped
1 tbsp of fresh marjoram , finely chopped, or use fresh oregano
2 tbsp of fresh basil , finely chopped, plus some extra whole leaves for garnish
1 garlic clove , finely chopped
1 shallot , peeled and finely chopped
1/2 lemon , zested and juiced
50ml of extra virgin olive oil
freshly ground black pepper
sea salt

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

1 banana shallot , peeled and finely chopped
2 bay leaves

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

4 monkfish tail , 200g each
extra virgin olive oil
sea salt
freshly ground black pepper

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

2 tbsp of fresh parsley , finely chopped
1/2 lemon , for squeezing

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

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Ben Tish

Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.