Piri piri monkfish with runner bean relish
Monkfish on the bone is perfect for a piri piri dish like this – its firm flesh stands up to the heat and a good roast. You can use other fish, just go a bit gentler with flakier varieties when it comes to cooking and serving. The relish is a great way to use up a glut of runner beans – you can also serve it as part of an antipasti spread or with grilled meats and veg.
Requires marinating time.
Overview
Prep time
20 mins
Cook time
35 mins
Serves
4
Ingredients
For the marinated fish
4-5 red chillies
juice of 1 lemon
4 garlic cloves, peeled
2 bay leaves
½ tbsp white wine vinegar or cider vinegar
2 tsp paprika
60ml vegetable or rapeseed oil
1 x 1kg monkfish tail or 2 x 500g tails, trimmed
For the relish
handful of runner beans (about 6-7), trimmed and diced
1 red onion, finely chopped
½ tbsp white wine vinegar or cider vinegar
2 medium tomatoes (seeds removed), diced
½ red chilli, finely chopped
1 tbsp chopped coriander, plus extra to serve
2 tbsp olive or rapeseed oil
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