Monkfish with bean & olive stew

60ml Extra Virgin Olive Oil

100g Telegraph Hill Red pepper and herb pitted green olives sliced

400g tinned black beans

400g tinned cannellini beans

200g green beans

1 x carrot

1 x onion

4 x garlic cloves

1 x tbsp chopped parsley

Juice of 1 lemon

250 ml cream

2 x Monkfish fillets

2 x tsp Telegraph Hill olive powder

Dice the carrot, garlic and onion and fry in the Extra Virigin Olive Oil until soft. Top and tail the green beans and cut in half and add to the pan. Drain & rinse the tinned beans and add to the pan. Add the lemon juice, cream and season to taste. Reduce the liquids till thickened then add the chopped parsley and the sliced green olives. Take off the heat.

Heat some Extra Virgin Olive oil in a frying pan. Season the fish fillets with salt, pepper and olive powder. Just as the oil starts to smoke add the fish filets to the pan. Cook 4-5 mins per side or until cooked through, depending on the thickness of the filet. Monkfish is cooked through when it’s opaque throughout, flakes easily and becomes slightly firm. Once cooked serve with the bean stew.