Bacon-wrapped monkfish

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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.

Per serving

258 kcalories, protein 22g, carbohydrate 3g, fat 18 g, saturated fat 5g, fibre 1g, salt 1.27 g

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• Suzy's treat

  03 January 2008

  Suzy's treat rated and commented on this recipe

  

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

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• jamesmichael

  27 April 2008

  jamesmichael commented on this recipe

  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"

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Ingredients

• 400g monkfish tail, sliced into 2 fillets
• 2 sprigs fresh thyme , leaves stripped
• 12 rashers (about 140g/5oz) dry-cure rindless smoked streaky bacon
• 2 large tomatoes , halved
• 3-4 tbsp vinaigrette
• 225g bag watercress and salad leaves

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Difficulty and servings

Serves 4

Preperation and cooking times

Super healthy

Ingredients

• 400g monkfish tail, sliced into 2 fillets
• 2 sprigs fresh thyme , leaves stripped
• 12 rashers (about 140g/5oz) dry-cure rindless smoked streaky bacon
• 2 large tomatoes , halved
• 3-4 tbsp vinaigrette
• 225g bag watercress and salad leaves

Per serving

258 kcalories, protein 22g, carbohydrate 3g, fat 18 g, saturated fat 5g, fibre 1g, salt 1.27 g

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