Monkfish with chorizo & beans
Waitrose and Partners

Monkfish with chorizo & beans

This dish brings together smoky chorizo, creamy cannellini beans and monkfish. Serve with fluffy rice and chopped parsley.

4 out of 5 stars(2) Rate this recipe
Gluten free
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Ingredients

  • 1 tbsp oil
  • 60g Cooks’ Ingredients Diced Chorizo
  • 2 monkfish fillets (from the fish counter), cut into chunks, approx 350g
  • 50g sun-dried tomatoes, roughly chopped
  • 2 tsp Waitrose Kalamata Olive & Sun-Dried Tomato Tapenade
  • 400g can cannellini beans, drained and rinsed
  • 227g can chopped tomatoes
  • ½ 25g pack fresh parsley, roughly chopped

Method

  1. 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.

  2. 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.

  3. Scatter over the parsley and serve with cooked rice.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,987kJ/ 474kcals

Fat

21.3g

Saturated Fat

5.2g

Carbohydrates

22.3g

Sugars

8.1g

Fibre

10.5g

Protein

48.2g

Salt

2.2g

Rating details

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Overall rating (4/5)

4 out of 5 stars2 ratings