Feed the runner beans
through a bean cutter. If you don't have one, just run your peeler down each side of the bean to get rid of the stringy bits and then cut them into 1/2-inch pieces at an angle.
Your runner bean stew
can be cooked in advance or started just before you cook the fish. Heat a large saucepan
, big enough to hold all the ingredients, and add 2 tablespoons of olive oil plus the oil from the jar of anchovies. Chop 4 of the garlic cloves
and fry them gently with the anchovies
and dried chili until it all goes soft and the anchovies break down into a mush
. Pour in the crushed tomatoes
or tomato sauce and add the beans and the rosemary sprigs. Season and bring to the boil. Place a lid on the pan and simmer
gently for 12 to 15 minutes, or until the beans are nicely cooked. If the sauce gets a little dry, add a splash of water and give the beans a stir.
Lay the monkfish pieces on a chopping board and slice them horizontally almost in half, so they open out like a book. Try to get them so you have an even thickness on both sides. Score
the fish lightly and set aside.
To make the gremolata, finely chop
the remaining clove of garlic
with a pinch of salt. Next, finely chop the parsley
and the lemon zest
. Mix these with the garlic, give it all 1 last chop and put aside to sprinkle over at the end.
Heat a very large griddle
pan or frying pan
(or use 2 smaller ones). Season the fish well with salt and pepper and rub lightly with olive oil. Cook the fish for 2 minutes each side or until just cooked through (don't overcook).
Take the beans off the heat, taste and season them once again, if necessary. Remove the rosemary
sprigs and add the lemon juice
. Place a pile of beans on each plate and top with a piece of fish. Sprinkle over the basil
leaves and gremolata. Or you could serve the whole lot on a big platter in the middle of the table - family service style!
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