Smoky Bean and Monkfish Medley

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.