This simple and quick dish has a deliciously warming but light Mediterranean feel to it. You can substitute the monkfish for prawns, cod cheeks, hake or any firm fish, as monkfish can be quite expensive.

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Ingredients

2 tbsp olive oil
2 large onions, sliced
4 garlic cloves, peeled and chopped
1 heaped tbsp Shemin’s Smoky Mexican Spice Blend, or to taste
1 tbsp sun-dried tomato purée or tomato purée
1 large fresh tomato, diced
400g butter beans, cannellini beans or haricot beans, drained
1 roasted red pepper, thinly sliced (or you can buy ready made)
750ml fish or vegetable stock
500g monkfish fillet
juice of one lime
handful of chopped herbs like dill, thyme, flat leafed parsley or a mixture

Method

1. Cut the monkfish into equal sized pieces, and season with salt and pepper. Set aside.
2. Heat a large pan over a medium heat and add the olive oil. When hot, add the onions and gently fry for 5 minutes until they are softened and starting to colour. Add the garlic, Shemin’s Smoky Mexican Spice Blend, tomato purée and fresh tomato. Cook gently for a couple of minutes.
3. Add the beans, red pepper and stock, then bring to the boil. Turn down the heat to return to simmer and cook uncovered for 15 minutes.
4. Stir the monkfish in and simmer for a further 3 -5 minutes. Then stir in the herbs and lime juice. Season to taste.
5. Divide into bowls and serve hot with some sourdough bread to mop up the delicious sauce.

Tip: For a 0 syn version on slimming world, use spray oil.

Serves 4

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Smoky Bean and Monkfish Medley

Ingredients

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Shemin’s Smoky Mexican

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