Monkfish with chorizo & beans

Heat the oil in a frying pan and fry the chorizo for 2 minutes, add the monkfish and fry for a further 2-3 minutes.

Stir in the sun-dried tomatoes and tapenade then add the beans and chopped tomatoes. Fill the tomato can to a quarter with water and add to the pan. Cover and cook gently for 5 minutes.

Scatter over the parsley and serve with cooked rice.