Monkfish is a great, meaty fish, that holds its shape well. It’s versatile and works great as a substitute for cod or haddock. Sadly, in efforts to find substitutes for cod and haddock, monk was being over-fished. This is no longer the case, but responsible purchasing is always advised.
However, you do need to salt it well, to help draw out any excess moisture from the fish. My fillets were frozen, but if you can get them fresh I would highly recommend that.
This recipe requires very few ingredients, and can be served alongside whatever else you want to have with your meal. You’ll see in my photos that I had it with pearl barley and carrots, but plenty of leafy greens are a great accompaniment too.
400 grams monkfish fillets
2 tsp salt
12 rashers streaky bacon
1/2 tsp fresh thyme leaves
- Rinse the monkfish well, then pat dry. Sprinkle the 2 tsp of salt over the fillets, on all sides. Set aside for 15 minutes. After that time, pat the excess salt from the fillets.
- If, like mine, your fillet is in smaller pieces, assemble them into two log shapes. Sprinkle with the thyme leaves, and season with pepper and a dash of salt.
- Wrap bacon around each log of monkfish, leaving the open ends under the fish.
- Place a large non-stick frying or grill pan over a medium heat. Once hot, place the bacon-wrapped fillets onto the pan, open side down.
- Cook for about five minutes, until the bacon starts to get crispy. Then turn over and cook for an additional five minutes. Serve immediately.