Monkfish on Green Beans

Season monkfish fillets with salt and pepper. Place in a shallow dish, pour a third of the olive oil, mix well and let stand in the refrigerator for 30 minutes, covered with foil. Cook the beans in salted water until al dente, about 7 minutes, and drain thoroughly. Place the fish fillets in an ovenproof dish and cook in a preheated oven at 200 °C for about 8-10 minutes, turning once in the meantime. In the meantime, heat the butter and steam the beans in it for 2-3 minutes, stirring repeatedly. Mix the remaining olive oil with lemon juice, parsley and garlic and season with salt and pepper. Arrange the beans on warmed plates, drape the fillets on top, drizzle with the sauce and serve.

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