Monkfish with chorizo & beans

Name: Monkfish with chorizo & beans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 tbsp oil; 60 g Cooks’ Ingredients Diced Chorizo; 2 monkfish fillets (from the fish counter), cut into chunks, approx 350g; 50 g sun-dried tomatoes, roughly chopped; 2 tsp Waitrose Kalamata Olive & Sun-Dried Tomato Tapenade; 400 g can cannellini beans, drained and rinsed; 227 g can chopped tomatoes; ½ 25g pack fresh parsley, roughly chopped

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

4 out of 5 stars(4) Rate this recipe

Gluten free

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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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

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.

Typical values per serving when made using specific products in recipe