Braised Monkfish

Olive Oil – 2 Tbsp

Butter – ¹/₄ Cup

Salt & Freshly Ground Pepper

Monkfish Tails Trimmed

Pearl Onions – 14oz

Crushed Garlic – 4 Cloves

Thyme – 4 Large Sprigs

Dark Red Wine – 1 Bottle

Quart Chicken Stock – 1

Navy Beans Soaked Overnight – 1/2 Lb.

1. Preheat the oven to 350°F
2. Heat a large casserole dish over medium heat and add the olive oil and butter.
3. Season the monkfish, add to the dish and cook for about 1 minute on all sides to seal.
4. Remove the fish with a slotted spoon and keep warm.
5. Add the pearl onions, garlic and thyme and brown for a few minutes. Pour in the red wine and chicken stock. Drain the navy beans and add to the casserole.
6. Cover and cook in the preheated oven for about 1 hour or until the beans are tender.
7. Add the monkfish, cover and return to the oven for a further 10 minutes. Season to taste and serve immediately.
8. The recipe serves 4 people.