Grilled Butterflied Monkfish with a Sweet Runner Bean Stew (Jamie Oliver) Recipe

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Grilled Butterflied Monkfish with a Sweet Runner Bean Stew (Jamie Oliver)
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  1. I absolutely love to cook runner beans this way. They take on fantastic flavor and go so well, when eaten hot, with roasted fish or white meat. They're also really good served cold as an antipasto. Please give them a try. To finish off this dish I'm going to use a great flavor enhancer called gremolata. The classic combination is garlic, lemon zest and at-leaf parsley, all chopped together really finely. It can be sprinkled over stews, broths, soups or pasta dishes at the last minute. It really brings a dish to life. You get the fragrance and sharpness of the lemon and the hum of the garlic.
  2. Feed the runner beans through a bean cutter. If you don't have one, just run your peeler down each side of the bean to get rid of the stringy bits and then cut them into 1/2-inch pieces at an angle.
  3. Your runner bean stew can be cooked in advance or started just before you cook the fish. Heat a large saucepan, big enough to hold all the ingredients, and add 2 tablespoons of olive oil plus the oil from the jar of anchovies. Chop 4 of the garlic cloves and fry them gently with the anchovies and dried chili until it all goes soft and the anchovies break down into a mush. Pour in the crushed tomatoes or tomato sauce and add the beans and the rosemary sprigs. Season and bring to the boil. Place a lid on the pan and simmer gently for 12 to 15 minutes, or until the beans are nicely cooked. If the sauce gets a little dry, add a splash of water and give the beans a stir.
  4. Lay the monkfish pieces on a chopping board and slice them horizontally almost in half, so they open out like a book. Try to get them so you have an even thickness on both sides. Score the fish lightly and set aside.
  5. To make the gremolata, finely chop the remaining clove of garlic with a pinch of salt. Next, finely chop the parsley and the lemon zest. Mix these with the garlic, give it all 1 last chop and put aside to sprinkle over at the end.
  6. Heat a very large griddle pan or frying pan (or use 2 smaller ones). Season the fish well with salt and pepper and rub lightly with olive oil. Cook the fish for 2 minutes each side or until just cooked through (don't overcook).
  7. Take the beans off the heat, taste and season them once again, if necessary. Remove the rosemary sprigs and add the lemon juice. Place a pile of beans on each plate and top with a piece of fish. Sprinkle over the basil leaves and gremolata. Or you could serve the whole lot on a big platter in the middle of the table - family service style!
  8. Our agreement with the producers of Jamie at Home only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and users
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 72.9 Kcal (305 kJ)
Calories from fat 21.47 Kcal
% Daily Value*
Total Fat 2.39g 4%
Cholesterol 11.33mg 4%
Sodium 16.65mg 1%
Potassium 420.6mg 9%
Total Carbs 6.92g 2%
Sugars 4.15g 17%
Dietary Fiber 3.74g 15%
Protein 7.47g 15%
Vitamin C 25.9mg 43%
Iron 0.6mg 3%
Calcium 26.3mg 3%
Amount Per 100 g
Calories 34.08 Kcal (143 kJ)
Calories from fat 10.04 Kcal
% Daily Value*
Total Fat 1.12g 4%
Cholesterol 5.3mg 4%
Sodium 7.78mg 1%
Potassium 196.63mg 9%
Total Carbs 3.24g 2%
Sugars 1.94g 17%
Dietary Fiber 1.75g 15%
Protein 3.49g 15%
Vitamin C 12.1mg 43%
Iron 0.3mg 3%
Calcium 12.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
  • 2

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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