Monkfish with Clams, Sherry and White Beans

Combine the flour, paprika and cumin in a shallow dish and season.

Dust the fish in the flour, shaking off the excess. Heat the olive oil in a sauté pan and fry the fish on both sides until just cooked. Don’t let the flour catch and burn. Transfer to a plate, cover and keep warm.

Clams: Increase the heat and tip in the sherry, clams, garlic, most of the flat-leaf parsley and the white beans. Cover tightly and cook over a high heat, shaking the pan, until the clams have opened. Discard any that don’t open. Add the butter and swirl together.

To serve: Tip any resting juices from the fish into the clams. Place the fish in shallow soup bowls and spoon the clams, white beans and the pan juices over the top. Season with freshly ground pepper.