Roasted monkfish, caponata & white bean mash

Looking to add some extra nutrients into your diet? This dish, made with sustainably sourced monkfish, is the perfect choice. Paired with homemade caponata, it’s bursting with vitamins and minerals. We’ve swapped mashed potatoes for a gorgeous white bean mash. It’s lovely and light.

1 hour 15 mins

2

Easy

For the stew:
• 2 Field & Flower monkfish fillets
• ¼ lemon, juiced
• Olive / rape seed oil

For the caponata:
• 2 small aubergines, cut into medium sized cubes
• 400g can cherry tomatoes in juice
• 1 garlic clove, minced
• 1 small onion, peeled & finely sliced
• 1 tsp capers, drained
• Basil leaves
• Olive / rapeseed oil
• 1 tbsp. cornflour (optional)
• Sea salt & freshly ground black pepper

For the white bean mash:
• 400g can of cannellini beans, drained & rinsed
• Olive / rape seed oil
• Sea salt & freshly ground black pepper

1. Make your caponata: In a saucepan or frying pan fry the aubergine in a little oil for about 5-10 minutes, or until golden and cooked through. Add the onion and garlic to the pan and fry.

2. When the onions are softened and translucent, pour in the cherry tomatoes and capers before simmering for about 20-30 mins. Season to taste.

3. Preheat the oven to 200⁰C while the caponata is cooking. Dry the monkfish with kitchen paper. In a frying pan sear the fillets in a little oil for a couple minutes on each side.

4. Transfer to a roasting tin, season, drizzle with a little oil and squeeze the lemon juice over. Roast in the oven for about 6-8 minutes until the fish is cooked through.

5. Make your white bean mash: Just before you serve, heat a couple of tablespoons of oil in a frying pan, pour in the cannellini beans and heat through. Season (if needed) and mash with a fork.

6. Serve with basil sprinkled on top.