Monkfish with cherries

Name: Monkfish with cherries
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g green beans; 600 g Monkfish fillet; 2 TEASPOONS Curry Powder; 1 TEASPOON Sweet peppers; 7-10 Tbsp Salt; 1 TABLESPOON Olive oil; 150 g Cherries; 1 red chilli pepper; 125 ml dry red wine; 2-3 TABLESPOONS Honey; 1 red onion; 1 TEASPOON Oil; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g green beans
600 g Monkfish fillet
2 TEASPOONS Curry Powder
1 TEASPOON Sweet peppers
7-10 Tbsp Salt
1 TABLESPOON Olive oil
150 g Cherries
1 red chilli pepper
125 ml dry red wine
2-3 TABLESPOONS Honey
1 red onion
1 TEASPOON Oil
baking paper

Directions

1
Clean, wash and drain the beans. Wash the fish, dab dry and cut into 4 equal pieces. Mix curry, paprika and 1/2 tsp salt in a bowl. Roll the fish pieces in it one after the other.
2
Place the fish pieces on a baking tray lined with baking paper, sprinkle with a little olive oil and cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 10-12 minutes.
3
In the meantime clean, wash, halve and seed the cherries. Clean the chillies, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Bring wine, honey, chillies and cherries to the boil in a saucepan and simmer for 8-10 minutes.
4
Cook the beans in boiling salted water for about 8 minutes. Peel onion and cut into thin rings. Heat oil in a pan. Fry the onion for 3-4 minutes while turning. Drain the beans and let them drain.
5
Arrange fish, beans and sauce on plates. Spread onion rings on the beans.