Pan roasted monkfish and chorizo, tomato and cannellini

Method Print recipe

1. Prepare the stew: Heat the tomato and cannellini bean stew, add diced chorizo, drizzle with extra virgin olive oil, and keep warm.
2. Cook the monkfish: Pan roast the monkfish until cooked through, then allow to rest.
3. Make the gremolata: Finely chop parsley, garlic, and lemon zest, then mix.
4. Prepare the vegetables: Heat the tenderstem broccoli until warmed.
5. Assemble the dish: Plate the stew, top with monkfish, then finish with gremolata, watercress, and a drizzle of olive oil.