Monkfish Topped with Pesto and Bacon

Rinse the monkfish fillets and pat dry. For the pesto, rinse cress and sage, shake dry and pluck. Toast the pine nuts in a dry frying pan until golden brown over medium heat and allow to cool. Then puree the peeled garlic, cress and sage in a blender with the cheese quickly. Blend in olive oil (about 60 ml) (approximately 4 tablespoons) until a thick pesto forms. Season with salt. Spread pesto on one fillet and place the second fillet on top and season with pepper. Set bacon slices overlapping next to each other on the center of fillets. Wrap fillets tightly with the bacon slices and place with the seam side down on a parchment-lined baking sheet. Drizzle with some olive oil and roast in the oven for about 15 minutes. Serve sliced.