Coat the fish pieces with the flour and season with salt and pepper. Heat the oil with the butter in a saucepan, add the fish and fry gently for 4—6 minutes or until cooked. Set the fish aside and keep warm.
Pour any excess oil out of the pan. Add the wine and boil hard until reduced by half. Add the tomatoes, cream and chives and boil for 2 minutes. Season to taste, stir in the monkfish and serve immediately.