Monkfish with clams, black-eyed beans and courgettes
An easy to make sharing dish that'll happily feed everyone at the table, this beautiful, natural monkfish recipe ensures the fish takes pride of place. With a light, clear broth of black-eyed beans, courgettes and sweet clams, it's all about bright, fresh flavours that all come together wonderfully.
Watch George prepare this dish as part of our Signature Series masterclass videos.
First published in 2020
Ingredients
Metric
Imperial
- 1 monkfish tail, around 500g and on the bone, skinned and sinew removed
- olive oil, for frying
- porcini powder, for dusting (or dried porcini mushrooms blitzed to a powder)
- ground cinnamon, for dusting
- sea salt
- 1/2 lemon, chopped
- 50g of unsalted butter
- 2 sprigs of lemon thyme
Clams
- 400g of palourde clams, cleaned
- 1 shallot, finely sliced
- 1 garlic clove, sliced
- 2 sprigs of lemon thyme
- 1 bay leaf
- 200ml of Riesling wine
- 1 dash of olive oil, plus extra for drizzling
- fennel fronds, to garnish
Beans
- 200g of black-eyed beans, cooked or drained from a tin
- 1l white chicken stock, vegetable stock or water
- 200g of courgette, a mixture of green and yellow, chopped
- sea salt
- freshly ground black pepper
SAVE RECIPE
Method
1
Preheat an oven to 180°C/gas mark 4. Use some cooking string to truss the monkfish tail, as this will help it to keep its shape during cooking. Pat the fish dry to ensure there’s no excess moisture, then season liberally with the salt, mushroom powder and cinnamon
- 1 monkfish tail, around 500g and on the bone, skinned and sinew removed
- porcini powder, for dusting (or dried porcini mushrooms blitzed to a powder)
- ground cinnamon, for dusting
- sea salt
2
Heat some olive oil in a large frying pan, then add the monkfish and cook until coloured all over. Once a nice crust has formed, add the lemon, butter and lemon thyme and baste the fish with the butter for 1 minute
- olive oil, for frying
- 1/2 lemon, chopped
- 50g of unsalted butter
- 2 sprigs of lemon thyme
3
Transfer the pan to the oven (or transfer the monkfish to a baking tray) and finish cooking for 10-12 minutes
4
Meanwhile, pour a drizzle of olive oil in a pan and soften the shallots. Add the garlic and cook for a few minutes, then add the thyme and bay leaf. Cook until lightly coloured, then add the clams and wine. Bring to a simmer, then cover and cook for a few minutes, shaking occasionally, until the clams open up. Once all the clams have opened, strain them, reserving the liquor, then set aside
- 1 dash of olive oil, plus extra for drizzling
- 1 garlic clove, sliced
- 1 shallot, finely sliced
- 2 sprigs of lemon thyme
- 1 bay leaf
- 400g of palourde clams, cleaned
- 200ml of Riesling wine
5
Test that the monkfish is cooked by inserting a skewer into the middle – if there is no resistance, it’s ready. Set the fish aside to rest while you cook the courgettes
6
Bring the stock or water to the boil, then add the courgettes and season with salt, pepper and a dash of olive oil. Cook for 3-5 minutes until just tender, then add the reserved clam liquor and the beans to warm through
- 1l white chicken stock, vegetable stock or water
- 200g of courgette, a mixture of green and yellow, chopped
- sea salt
- freshly ground black pepper
- 200g of black-eyed beans, cooked or drained from a tin
7
To serve, pour the courgettes and beans in a large serving bowl and place the monkfish on top (removing the string). Drizzle over the roasting juices, then arrange the clams and fennel fronds on top. Finish with a drizzle of olive oil
- fennel fronds, to garnish
First published in 2020
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