Bacon-wrapped monkfish

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

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Good Food

5 ratings 4

Recipe by Good Food

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 mins

Super healthy

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.
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.
Heat the grill for 3-5 mins. Line the grill pan, lay the monkfish on it, with the bacon joins underneath.
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, sugar 1g, salt 1.27 g

Recipe from Good Food magazine, May 2005.

Latest comments and suggestions

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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Nicky

04 January 2009

Nicky rated and commented on this recipe

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.

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Yeti

26 June 2009

Yeti commented on this recipe

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.

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London

16 October 2009

London commented on this recipe

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

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jules

03 November 2009

jules rated and commented on this recipe

" 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..

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Abs Fab Mum

09 August 2010

Abs Fab Mum rated and commented on this recipe

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.

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Celinabees

05 December 2010

Celinabees rated and commented on this recipe

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.

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Becky

24 June 2011

Becky commented on this recipe

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

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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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New potatoes with beans & cress

Poor old cress always gets relegated to egg mayonnaise, but it really works with potatoes, too

3 ratings

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 mins

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, sugar 1g, salt 1.27 g

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