Monkfish with spicy beans

Day 4 of the cleanse: the homicidal tendencies and fatigue have largely passed but a stinky cold has taken their place. As such: out with the vitamin C, garlic, ginger and chilli. I had this with yoghurt, but you could make the sauce and fish without the beans and have it with rice or potatoes. Or have the beans in place of bought baked beans.

What to use – serves 1

  • 120g monkfish
  • 300g cannellini beans
  • 400g can of organic chopped tomatoes
  • a handful of chopped shallots
  • a big pinch of ready chopped ginger
  • 3 cloves of garlic
  • a big glug of chilli sauce
  • a big shake of turmeric
  • a table spoon of honey – sounds like a lot but it isn’t
  • a pinch of salt
  • olive oil

How to use it

Put some olive oil and the shallots into a large non-stick pan to gently brown.

While this is happening, blend the garlic, ginger, chilli and turmeric. Add the tomatoes to that mix and blend.

Add the tomato mix to the shallots. along with the honey, and bubble gently for 5 minutes. Add the canellini beans and heat through for another 5 minutes. Add some chopped coriander.

Wedge the monkfish right down into the tomato bean mix and cook the fish for 3 minutes on each side. Rest the fish for 5 minutes before eating.

Serve with more fresh coriander and a dollop of natural yoghurt.

 

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