How to cook Bacon Wrapped Monkfish
- 2 skinned monkfish tail fillets (about 6 ounces each)
- 8 slices speck or Parma ham
- 1 tablespoon parsley
- 1 tablespoon oregano
- 6 tablespoon olive oil
- 6 sage leaves
- 1 shallot
- 1tablespoon red wine vinegar
- 1 glass red wine
- 1/2 pint vegetable stock
- Salt and freshly ground black pepper to taste
- Finely chop the parsley and oregano, then mix them together with the olive oil to make the marinade, adding salt and pepper to taste.
- Place the monkfish fillets in a bowl and cover with the marinade for 20 minutes.
- Arrange 4 slices of the speck (or parma ham) side by side on a work surface and place 3 of the sage leaves along the centre. Place one of the marinated monkfish fillets on the ham, and roll up the sides to enclose the fish. Repeat with the other monkfish fillet and the rest of the ham, and place on a baking tray. Bake in an oven at 400 degrees F for 12-15 minutes.
- To make the sauce, finely chop the shallot and fry in a little oil until soft. Add the vinegar and boil until almost dry, then add the red wine and reduce to about one quarter. Add the stock and reduce by about half. Strain through a sieve and season to taste.
- To serve, slice the cooked monkfish fillet, arrange the slices on the plate and drizzle with the sauce.
This recipe for Bacon Wrapped Monkfish serves/makes: 2
The Bacon Wrapped Monkfish recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Monkfish
Preparation Method: Baked