Bacon-wrapped monkfish

Bacon-wrapped monkfish

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Ready in 30 mins

Easy

Serves 4
Choose dry-cured, thinly sliced bacon for this dish - the crisp texture works well with the firm, meaty monkfish

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal258
  • fat18g
  • saturates5g
  • carbs3g
  • sugars1g
  • fibre1g
  • protein22g
  • salt1.27g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 400g monkfish tail, sliced into 2 fillets
  • 2 sprigs fresh thyme, leaves stripped

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 12 rashers (about 140g/5oz) dry-cure rindless smoked streaky bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 2 large tomato, halved

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3-4 tbsp vinaigrette

    Vinaigrette

    vin-uh-gret

    A basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette…

  • 225g bag watercress and salad leaves

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

Method

  1. Lay 1 monkfish tail fillet on a board, sprinkle with thyme leaves and season. Lay the other fillet on top with tapering tip in the opposite direction, so each end has one thick and one thin end butted together.

  2. Lay the bacon on a board, slightly overlapping and put the monkfish in the centre. Wrap the fish in the rashers so that it holds together quite firmly.

  3. Heat the grill for 3-5 mins. Line the grill pan, lay the monkfish on it, with the bacon joins underneath.

  4. Grill for about 7-10 mins until the bacon starts to crisp, then carefully turn over and cook for another 7-10 mins. At the same time, grill the tomato halves. As soon as the monkfish feels firm when pressed on top, remove and leave to stand for 5 mins. Save any pan juices from the paper and drizzle into the vinaigrette. Cut the monkfish into medallions, slightly on the diagonal. Dress the watercress salad with the vinaigrette and juices and divide between four plates. Place monkfish on top, season with pepper and serve tomatoes alongside. Nice with baby new potatoes.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (14)

lizleicester's picture
3.75

Made this with frozen white fish fillets (thawed) and it was delicious. Served with mixed salad and kept it really healthy. Will do it with monkfish for a treat.

zarafifo's picture
5

I used one sprig of thyme and followed the rest of the recipe as stated. I enjoyed the dish and will definitely be making again.

beverleybarksby1's picture

Cooked this as a main course at 'my come dine with me' evening and was really pleased with the outcome. Very easy to prepare and cook but tastes and looks very good when served. Following advice from other reviews, restricted thyme to half sprig and was enough to add flavour but not overpower this meaty fish. Used taste the difference cured smoked bacon and complimented really well.

lassandra's picture

i've never had monkfish before and i have no idea what to serve with this, does any one have any ideas for me?

lassandra's picture

I've never had monkfish and wouldn't know what to serve this with, does anyone have some addvice?

rebeccashewell's picture

We used pancetta and absolutely loved the dish, the flavours were great.

celina's picture
4

Used a Tesco finest bacon for this and it did not spoil the flavours -but I agree with other comments, that if you do use a cheaper bacon it may overpower the fish. Use the thyme sparingly, but do use it, as it adds to the flavour.

absfabmum's picture
5

Lovely dish - served with saffron cream sauce as mentioned above and it was delicious. Needed to use a few more than 12 rashers bacon though - perhaps my fish was too large?

Was worried that just cooking it by grilling the bacon wouldn't be enough but the fish was amazing and soft. Have made this twice now and the second time the fish / bacon did split open under the grill but it still worked out OK when served on the plate.

Not sure how well it would work in the oven as I thin by the time the bacon would be crispy enough, the fish would be too cooked through.

jules111's picture
4

" I COOKED THIS RECIPE FOR A DINNER PARTY..... I WRAPPED THE MONK FISH IN PARMA HAM, I LEFT OUT THE THYME TOO. i MADE A CREAM SAFFRON SAUCE.. IT WAS DELICOUS" EVERYONE LOVED IT!!!! WILL BE MAKING IT AGAIN..

london1234's picture

Reference Yeti comment. I also do not have a good grill. Can the monkfish be roasted or fried?

bigyeti's picture

May be a silly question, would this work in a grill pan? My grill doesn't work and i'm in no hurry to buy a new oven. I've got a standard grill pan for the hob. Will that be ok or is there some reason why this wouldn't work.

chrascin's picture
4

I went easy on the thyme & used parma ham. Tried with bacon first time I made it but the bacon over powered the fish. Much better with v.thin parma. Be careful not to overcook it. Delicious though.

eastwoodmj's picture

Would not make this dish again. The Thyme completly spoils the dish.
There was no flavour from the fish.
We prefer using a light coating batter and deep frying when the flavour of the fish comes ouit.
This used to be served as "Scampi"

monkeylillycat's picture
4

had a similar dish, monkfish wrapped in pancetta and that was beautifull. i am sure this one is as good

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover a BBC Good Food Show near you.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.