Monkfish with haricot bean, pea and guanciale stew
Preheating your frying pan is the most crucial step in pan-frying a piece of fish.
SERVES
4
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
5
MINUTES
Ingredients
400g monkfish tails skinned
2 tbsp golden rapeseed oil
Fine sea salt
For the haricot bean stew
30g guanciale thinly sliced into lardons
1 small onion, diced
3 cloves of garlic, sliced
2 x 400g tins haricot beans
100g asparagus, sliced into 2cm chunks
100g frozen peas
Juice of 1 lemon
1 tbsp flat leaf parsley chopped
2 sprigs of mint picked
Sea salt flakes
Freshly cracked black pepper




