Butterflied monkfish with sweet runner bean stew
In case you don’t know, I have a schoolgirl crush on Jamie Oliver. Not just because he’s a maverick (the good kind), but because he gardens and cooks and publishes the most gorgeous rustic cookbooks I’ve ever seen. I wish, I wish I had taken a photo of our rendition of Jamie’s runner bean stew last night. But I didn’t, and we didn’t use monkfish, we used Dover sole. And we didn’t use runner beans, we used those beautiful Goldmarie pole beans that are starting to overload the trellises at the ROCO site. And thanks to a little inside information (ie: blast email from Blane), I know that NW Seafood in Newberg is getting in some fresh ling cod tomorrow which would be amazing on this stew.
Anyway, here goes, you’ll have to trust me… this is delicious and light and spicy and tangy perfect. Jamie, sorry for the shameless plagiarism, but we revere you around here. (sigh, if only he’d read our humble little blog).
Butterflied (any flaky white) fish with summer green (or purple or yellow or streaked) bean stew.
- 1 lb green beans stems trimmed off (or not, I usually don’t bother).
- olive oil
- 4 oz jar of anchovies in oil
- 5 cloves garlic, peeled
- 1 dried red chili, crumbled (or about a teaspoon of red pepper flakes. I went overboard with the pepper and LOVED it. Jon, not so much.)
- 24 oz jar of tomato sauce (please, NO CANS… mind your BPA’s).
- 2 sprigs of fresh rosemary
- salt and pepper
- 1-2 lbs of white fish, skinned and trimmed. Dover sole was delicious, ling cod would be great, and Jamie recommends monkfish.
- bunch of parsley
- 1 lemon
- basil leaves for garnish.
Heat a large saucepan that can fit all of the ingredients in it and add 2 tbsp olive oil plus the oil from the jar of anchovies.
Chop 4 of the garlic cloves and add to oil with the anchovies and chili flakes until it all goes soft and falls apart.
Pour in the tomatoes, beans and rosemary sprigs.
Season with S/P and bring to a boil… then put a lid on it and simmer for 15 minutes. Season again if it needs it.
For the fish, if you’re using a thicker fish like monkfish or ling cod, lay the fish on a chopping board and slice them horizontally almost in half, so they open up like a book. Score the fish and put to the side. (If you’re using flounder or sole, no need to do this… it’s thin enough to cook through really fast).
To make the gremolata, chop the rest of the garlic with a pinch of salt. Then finely chop the parsley and finely grate the lemon zest. Mix these with the garlic, chop it all up together and use it to sprinkle on top of the whole dish at the end.
Heat a big pan, season the fish with s/p and rub with oil. Cook for 2 minutes on each side (don’t overcook it) until it’s cooked through.
Take beans off of the heat, remove rosemary springs and squeeze in the juice of the lemon you grated earlier. Place a pile of beans on each plate and top with fish. Then sprinkle on the gremolata and some chopped basil leaves. (don’t skip this step… it brings so much flavor to the whole thing!).
So super easy and delicious! Jaime says to pile it high on one big serving plate and go family style… if you make it, send us a picture!