Monkfish with haricot bean, pea and guanciale stew

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