Bacon Wrapped Monkfish Recipes

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DELICIOUS ROASTED WHITE FISH WRAPPED IN SMOKED BACON WITH LEMON MAYONNAISE AND ASPARAGUS



Delicious roasted white fish wrapped in smoked bacon with lemon mayonnaise and asparagus image

The delicate white fish works amazingly well with the intense, smoky flavour of the bacon

Provided by Jamie Oliver

Categories     Healthy meals     Cook with Jamie     Fruit     Pork     Mains     Healthy dinner ideas

Time 30m

Yield 4

Number Of Ingredients 8

4 x 150 g white fish fillets, from sustainable sources, ask your fishmonger, cut 2.5cm thick, skinned and pinboned
2 sprigs of fresh rosemary, leaves picked and very finely chopped
2 lemons, zest and juice of
freshly ground black pepper
12 rashers higher-welfare thinly sliced, smoked streaky bacon or pancetta
olive oil
4 tablespoons low-fat free-range mayonnaise
2 large bunches of asparagus, trimmed

Steps:

  • Preheat your oven to 200ºC/400ºF/gas 6. Season your beautiful fish fillets with the rosemary, finely grated lemon zest (no bitter white pith, please) and pepper - you don't need to use salt because we're going to wrap the fish in the lovely salty smoked bacon. Lay your rashers of bacon or pancetta on a board and one by one run the flat of a knife along them to thin them and widen them out. Lay 3 rashers together, slightly overlapping, put a fish fillet on top and wrap the rashers around it.
  • Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay your fish, prettiest side facing up, in the pan. Fry for a minute, then place the pan in your preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.
  • While the fish is cooking, you can make your simple lemon mayonnaise. I do this by mixing quality low-fat mayonnaise with the juice of half a lemon and pepper. You want to add enough lemon juice to make the flavour slightly too zingy. This is because, when you eat it with the asparagus and the fish, it will lessen slightly in intensity. And don't worry if the mayo looks a little thinner than usual when you've added the lemon juice - think of it as more delicate.
  • The asparagus is a great accompaniment because, like the fish, it also loves bacon. You can either boil or steam it; either way it's light and a nice contrast to the meatiness of the fish. When cooked, toss it in the juices that come out of the fish. Simply serve the fish next to a nice pile of asparagus, drizzled with the lemon-spiked mayonnaise. And if you're feeling very hungry, serve with some steaming-hot new potatoes.

Nutrition Facts : Calories 369 calories, Fat 21.8 g fat, SaturatedFat 4.2 g saturated fat, Protein 38.8 g protein, Carbohydrate 4.0 g carbohydrate, Sugar 2.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre

BACON-WRAPPED MONKFISH



Bacon-wrapped monkfish image

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

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 258 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 1.27 milligram of sodium

VEAL BACON WRAPPED MONKFISH



Veal Bacon Wrapped Monkfish image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 18

4 monkfish loins, 6 to 7 ounces each
1/2 pound veal bacon
1 cup orange juice
1 tablespoons lemon juice
1 teaspoons lime juice
1 tablespoon rice vinegar
1/2 cup virgin olive oil
1 pinch salt
1 pinch white pepper
1/2 pound mixed greens
4 ounces citrus vinaigrette
1 lobster, 2 pounds, steamed, shell removed
1 cup white wine
1/2 cup cognac
1/2 cup sherry wine
1 quart lobster stock
2 tablespoons roux
1 cup heavy cream

Steps:

  • Wrap monkfish with bacon, overlapping bacon so there are no open spaces. Sear on stove until crispy then roast in a perheated 400 degree F oven for about 10 minutes. For the vinaigrette: mix all ingredients and whip very well.
  • For the lobster sauce: reduce wines until syrupy. Add lobster stock and simmer for 1 hour. Blend roux into sauce. Add cream.
  • Toss greens with 4 ounces of vinaigrette. Serve monkfish with greens, lobster and sauce.

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