French beans are wrapped into parcels using pancetta to make a pretty accompaniment for this fancy fish supper.
For the butternut squash, preheat the oven to 200C/390F/Gas 6.
Melt the butter in an ovenproof frying pan (use one large enough to fit the butternut squash snugly). Add the squash and fry over a high heat for a couple of minutes on each side. Pour in the stock, season with salt and freshly ground black pepper and roast in the oven for 20-25 minutes, or until tender.
For the sauce vierge, chop the tomatoes into dice and tip into a bowl. Add the garlic, herbs, olive oil and lemon juice. Season well with salt and freshly ground black pepper.
For the French beans, blanch the beans in a large saucepan of boiling salted water for 3-4 minutes. Drain and refresh under cold running water. Pat dry with kitchen paper or a tea towel.
Separate the beans into four little bundles and wrap each bundle in pancetta and secure with a cocktail stick. Place on a baking tray and bake in the oven for about five minutes, or until the beans are heated through and the pancetta is crisp.
For the monkfish, brush the monkfish with olive oil and season well with salt and freshly ground black pepper. Heat a non-stick frying pan and fry the fish for 3-4 minutes on each side, or until cooked through.
To serve, arrange the monkfish on serving plates and spoon the sauce vierge over and around. Place the beans on one side and the butternut squash on the other. Garnish with fresh basil.
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