Bacon-Wrapped Monkfish

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Bacon-Wrapped Monkfish
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Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
For the mashed potatoes
750 grams baking potatoes
salt
125 milliliters milk
2 tablespoons butter
Nutmeg
For the monkfish
1 onion
50 grams Snow peas
½ yellow paprika
½ red paprika
600 grams Monkfish
2 teaspoons lemon juice
freshly ground peppers
12 thin slices fatty Bacon (thinly sliced)
2 tablespoons Safflower oil
125 milliliters fish stock
salt
1 teaspoon cornstarch
rosemary (for garnish)
How healthy are the main ingredients?
potatoSnow peasaltNutmegonionrosemary

Preparation steps

1.

Preheat the oven to 80°C (approximately 175°F). 

2.

For the potatoes: Peel potatoes, rinse, cut into pieces and boil in a little salted water until soft. 

3.

For the monkfish: Peel and mince onion. Rinse snow peas. Rinse and dice peppers. 

4.

Remove backbone from monkfish. Brush fish with lemon juice, leave to soak for a few minutes and then pat dry. Season lightly with pepper. War with bacon slices, slightly overlapping, and cut into 4-5 cm (approximately 2 inch) long pieces. Secure bacon with toothpicks or kitchen twine. Heat oil in a pan and fry fish for about 1-2 minutes, then remove bake until done, about 15-20 minutes.

5.

Meanwhile, cook onions in the same pan, add peppers and peas. Deglaze with fish stock and season with salt and pepper. Combine equal parts cornstarch and water and whisk into pan.

6.

Heat milk and butter for mashed potatoes. Press potatoes into hot milk, stir and season with salt and nutmeg.

7.

Put mashed potatoes and vegetables on plates, add 2-3 pieces of fish to each plate and serve garnished with rosemary.