Pan Roasted Monkfish with Kidney Beans and Roasted Tomatoes

1. Heat olive oil in large saucepan. Add leeks, onion, and garlic; sauté 1 min. Add fennel, potatoes, carrots, and celery; sauté until they start to soften and brown, about 5 min.

2. Add wine and reduce until almost dry.

3. Add canned tomatoes and their juice, chicken stock, herbs, and zest. Bring to a boil; reduce heat and simmer until vegetables are tender, approximately 20-25 min.

4. Stir in kidney beans and simmer 5 min. more.

5. Combine flour, paprika, oregano, salt and pepper in small bowl. One by one, dredge the monkfish fillets in seasoned flour.

6. Heat 3 tbsp. olive oil in large sauté pan until it ripples. Carefully lay floured monkfish fillets in oil so they do not touch. (If necessary, cook in batches.) Sauté over medium-high heat until golden brown on both sides. Remove to paper towel-lined baking sheet and let drain. If cooking more fish, keep this batch warm in 250° F oven until ready to serve.

7. Per order, ladle 2 oz. kidney bean sauce onto each plate and top with two fillets. Garnish with chopped parsley.