2 × 400 g (13 oz) cans cannellini beans, rinsed and drained
125 g (4 oz) fresh white breadcrumbs
pinch of dried chilli flakes
1 thyme sprig, chopped
500 g (1 lb) monkfish tail, cut into medallions
4 tablespoons lemon juice
salt and pepper
Heat 1 tablespoon olive oil in a saucepan, add the chorizo and cook for 3–5 minutes until golden. Remove the chorizo from the pan. Add the onion and cook for 5 minutes until softened, then add the garlic and cook for 1 minute more. Pour over the wine and leave to bubble until reduced by half.
Add the cream and the beans, return the chorizo to the pan and season with salt and pepper. Cook for another 5 minutes, adding a little water if needed, and spoon into an ovenproof dish. Mix together the breadcrumbs, chilli flakes and thyme and sprinkle over the beans. Drizzle over 1 tablespoon olive oil and cook for 3–5 minutes under a hot grill until golden and bubbling.
Meanwhile, heat the remaining oil in a large, nonstick frying pan. Season the monkfish and cook for 2–3 minutes on each side until opaque and just cooked through. Remove from the pan, add the lemon juice and swirl around the pan. Arrange the fish on serving plates with a spoonful of the beans and pour over some of the pan juices to serve.