Ingredients

• 600g runner beans, trimmed
• olive oil 1 x 100g jar of good anchovy fillets, in oil
• 5 cloves of garlic, peeled
• 1 dried red chilli, crumbled
• 700g jar of passata or 2 x 400g tins of tomatoes, crushed
• 2 sprigs of fresh rosemary
• sea salt and freshly ground black pepper
• 4 x 200g thick pieces of monkfish, skinned and trimmed properly – ask your fishmonger
• a bunch of fresh flat-leaf parsley
• 1 lemon
• extra virgin olive oil
• a small bunch of fresh green or purple basil, leaves picked

Description

I Absolutely Love To Cook Runner Beans This Way. They Take On Fantastic Flavour 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 Goin

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