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Roasted Monkfish With Black Beans

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250 g (8 oz) black beans
1 large monkfish tail, weighing about 1 kg (2 lb)
6 garlic cloves
4 tablespoons olive oil
1 red onion, sliced
2 tablespoons chopped fresh oregano
150 ml ( pint) white wine
Salt and pepper
125 g (4 oz) red or yellow cherry tomatoes
Sprigs of oregano, to garnish


Serves: 4


1 Wash the beans, put in a large bowl and cover with plenty of cold water. Leave to soak overnight.

2 The next day, drain the beans and put in a large saucepan. Cover with fresh cold water and bring to the boil. Boil rapidly for 10 minutes. Reduce heat and simmer gently for about 30 minutes or until just tender then drain well.

3 Preheat oven to 190°C (375°F/ Gas 5). Remove any loose skin from monkfish. Cut away central bone to leave 2 long fillets.

4 Lay fillets, side by side, with a thick end against a thin. Using fine string, tie the fillets together at 2.5 cm (1 in) intervals. Slice garlic and tuck half the slices between the fillets.

5 Heat 2 tablespoons of the oil in a frying pan, add the monkfish and fry on all sides, until just turning brown. Drain on absorbent kitchen paper.

6 Slice the onion. Heat remaining oil in pan. Add onion and remaining garlic and fry for 3 minutes, until onion is softened. Stir in beans, oregano, wine, salt and pepper. Bring to the boil then turn into a shallow ovenproof dish.

7 Lay the monkfish on top and season lightly with salt and pepper. Bake in the oven for 10 minutes. Cut a cross in the top of each tomato and add to the dish. Cook for a further 10 minutes or until fish is cooked through. Test by piercing the thick end of a fillet with a sharp knife - the centre should be opaque. If is isn't, cook for a few minutes more.

8 Serve hot, garnished with sprigs of oregano.

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