Grilled Butterflied Monkfish with Runner Bean Stew

Method

1. If you have a bean cutter, feed the runner beans through it. Otherwise, use a speed peeler to remove the stringy edges from each bean, then slice them diagonally into 1cm pieces.
2. Heat a large saucepan over medium heat. Add 2 tablespoons of olive oil and the oil from the anchovy jar. Finely chop 4 garlic cloves and add them to the pan along with the anchovies and crumbled dried chilli. Cook gently, stirring, until the garlic softens and the anchovies break down into a paste.
3. Pour in the passata or crushed tomatoes, then add the sliced runner beans and rosemary sprigs. Season with salt and pepper, bring to a boil, then cover and simmer for 12–15 minutes until the beans are tender. If the sauce thickens too much, add a splash of water and stir.
4. Meanwhile, place the monkfish pieces on a cutting board. Butterfly each piece by slicing horizontally almost all the way through, so it opens like a book. Try to keep both sides even in thickness. Lightly score the surface and set aside.
5. Prepare the gremolata: Finely chop the remaining garlic clove with a pinch of salt. Finely chop the parsley leaves and grate the lemon zest. Mix everything together, chop once more, and set aside.
6. Heat a large griddle pan or frying pan (or two smaller ones) over high heat. Season the monkfish well with salt and pepper and rub lightly with olive oil. Cook for 2 minutes on each side, until just cooked through; be careful not to overcook.
7. Remove the beans from the heat. Taste and adjust seasoning if needed. Discard the rosemary sprigs and squeeze in the lemon juice. Serve a pile of beans on each plate, top with a piece of monkfish, and sprinkle with basil leaves and gremolata. Alternatively, arrange everything on a large platter for family-style serving.