Bacon-wrapped monkfish

Bacon-wrapped monkfish

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 30 mins

Super healthy

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.

Per serving

258 kcalories, protein 22.0g, carbohydrate 3.0g, fat 18.0 g, saturated fat 5.0g, fibre 1.0g, sugar 1.0g, salt 1.27 g

Recipe from Good Food magazine, May 2005.

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Latest comments and suggestions

  • Binder photo Suzy's treat

    03 January 2008

    Suzy's treat rated and commented on this recipe

    4 stars

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

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  • Binder photo 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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  • Binder photo Nicky

    04 January 2009

    Nicky rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo jules

    03 November 2009

    jules rated and commented on this recipe

    4 stars

    " 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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  • Binder photo Abs Fab Mum

    09 August 2010

    Abs Fab Mum rated and commented on this recipe

    5 stars

    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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  • Binder photo Celinabees

    05 December 2010

    Celinabees rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo lassandra

    20 April 2012

    lassandra commented on this recipe

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

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  • Binder photo lassandra

    20 April 2012

    lassandra commented on this recipe

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

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  • Binder photo CDWM

    23 April 2012

    CDWM commented on this recipe

    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.

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  • Binder photo Zara

    09 May 2012

    Zara rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

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
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Per serving

258 kcalories, protein 22.0g, carbohydrate 3.0g, fat 18.0 g, saturated fat 5.0g, fibre 1.0g, sugar 1.0g, salt 1.27 g

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