• 75 g fillets of monkfish (x4)
  • 2 tblsp curry spices
  • 100 g white beans (soaked overnight in water)
  • 40 g halved cherry tomatoes
  • 1 small onion (finely chopped)
  • 1 crushed clove of garlic
  • 50 g tomato sauce or tinned chopped tomatoes
  • 1 tsp chopped oregano


  • Toss the monkfish in the spices and brown it on both sides in a hot, oiled pan. Transfer to a roasting tray and bake in oven for 10 minutes at 180°C
  • Remove and leave to rest. Cut in half.
  • Cook the beans in seasoned water for 20 minutes until tender.
  • Sweat the onions and garlic in a saucepan with a little olive oil.
  • Add the chopped tomatoes and oregano, slowly simmer for 10 minutes. Add beans and cherry tomato.
  • Simmer for a further 10 minutes and season.