Roasted Monkfish in smoked streaky bacon. With baby new roasted potatoes and a green salad. As a main course.
Cooking / Prep Time: 40 mins
Needed. Monkfish loin, smoked streaky bacon rashers. Garlic, new potatoes and fresh seasonal salad of your choice.
On a board lay as many smoked, streaky bacon rashers, overlapped by half a centimetre as it’ll take to wrap the Monkfish in completely.
Lay your Monkish in the middle of the laid out bacon and with a sharp knife cut (a couple of centimetres deep) down into the length of the fish. Place some thinly sliced garlic into this cut with some fresh herbs (I love basil or oregano but you can choose your own herb flavouring). Then wrap the fish in the smoked streaky bacon rashers and roll into a cylinder shape. Place the wrapped Monkfish on baking parchment and put into the oven ready to roast.
The potatoes;
Cut each little new potato in half and place in a roasting tray, ensuring each piece is cut to the same sort of size to roast evenly then drizzle some rapeseed oil over them, just enough to make sure they’ve all got a light coating. Sprinkle some sea salt flakes and freshly ground black pepper then roll your sleeves up and massage the oil and seasoning into your potatoes.
Place your potatoes in the oven with your fish and roast for 25 – 30 mins.
When it all comes out of the oven, it will look fantastic and smell even better. Serve with the salad with some garlic mayonnaise or with a roasted red pepper and garlic ketchup.
I hope you enjoy preparing, cooking and eating this dish as much as we do !
Eat well Live well.
