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Monk Fish in Bacon with Parsley Cream

Ready in 35 mins + waiting

Recipe by Graham 

Monk Fish in Bacon with Parsley Cream is an incredibly simple recipe that will serve 4 as a main course (with a few new potatoes) or you can divide it into 6 (without the potatoes) as a starter.

This recipe uses one complete monkfish (which your fishmonger will trim and fillet for you). A whole monkfish produces two long fillets (each about 12" (30cm) long. If the whole fish isn't available, take 4 monkfish tails instead (or 3 if you are preparing this as a starter for 6 people)

Preparation Time

10 Minutes + waiting

Cooking Time

25 Minutes

Ingredients for Monk Fish in Bacon with Parsley Cream

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

1 whole monkfish
20 rashers (slices) (thin sliced) smoked streaky bacon (cured side bacon)
FOR THE SAUCE
4 tablespoons crême fraîche
  handful fresh parsley
1 lemon
  salt and pepper

How to Cook Monk Fish in Bacon with Parsley Cream

  1. Rinse the fish in cold water and dab dry. Lay rashers of bacon (slightly overlapping) vertically on a worktop. Lay one of the monkfish fillets horizontally across and roll the bacon round the fish. Secure the bacon with wooden toothpicks if necessary. Repeat for the second fillet the wrap both in cling film and place in the fridge for between ½ hour and 1 hour.
  2. Flash fry the fish and bacon rolls in a hot frying pan, turning until the bacon is golden all over (about 7-8 minutes in total). Transfer the fillets onto a baking sheet and bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for about 12-15 minutes.
  3. Meanwhile, prepare the cream sauce... Place the crême fraîche in a small pan. Finely chop the parsley and add to the cream. Remove the zest from the lemon and add to the pan. Season with a little salt and pepper and warm the cream until it just bubbles.
  4. Remove the fish from the oven, take out the wooden skewers and cut the fish into required lengths (once you have made the first cut, you can check whether the fish is cooked or whether it needs to go back in the oven for a few minutes). Spoon some of the parsley cream over the top and serve hot.
GRAHAM'S HOT TIP:
Ideally, you want an even diameter to your rolls of monkfish. Sadly, the fish are not always too accommodating in this respect and the tail gets thinner nearer the end! Because you are rolling everything in bacon, you can fold the end of the tails back towards the middle in order to get an even roll - nobody will ever notice!
 
GRAHAM'S WINE RECOMMENDATION:
A white Alsatian wine works well with this recipe - either a Pinot Gris or an Edelzwicker. Both will respect the delicacy of the fish while complimenting the salty sweetness of the bacon.