This fish recipe is for monkfish fillets wrapped in bacon. If looking for monkfish recipes, this monkfish served with bacon and couscous will be ideal.
Ingredients – Serves 2
- 2 Monk fish fillets
- 8 rashers unsmoked bacon (streaky)
- 1 teaspoon fresh ginger
- 1 teaspoon fresh dill
- 2 portions couscous
- 1 lemon
- 1 tablespoon olive oil
- Sea salt / pepper to taste
- 200ml stock (chicken or vegetable)
- 60g dried apricots
- 1/2 red chilli
- 1 tablespoon coriander
- Extra virgin olive oil (to taste)
- Balsamic syrup (to garnish)
- Watercress (to garnish)
Getting everything ready
- Ask your fishmonger to prepare the fillets for you. There are very few bones in monkfish and it is certainly a fish you do not want to leave the head on as it is not the prettiest!
- Peel and finely shred the fresh ginger and place it in a clean bowl.
- Wash, dry and thoroughly chop the dill and add to the bowl.
- Grate the zest of half a lemon into the bowl.
- Add the olive oil and mix together and pour into a shallow dish.
- Season the fish fillets and place them in the dish with the marinade before rolling around to make sure each monkfish fillet is well coated. Cover with cling film and store in the fridge for 45 minutes to marinade.
- Meanwhile, make the couscous using the chicken stock or vegetable stock.
- Finely dice the apricots and add to the cous cous. Deseed half a red chilli, cut the red chilli into fine dice and add to the cous cous. Season the couscous and mix well then cover and allow to stand.
- Remove any rind from the bacon rashers, then wash and dry the watercress (if using).
- Lay four rashers of bacon on the board slightly overlapping. Take a monkfish fillet from the marinade, place it on one edge of the bacon and roll up.
- Lay a piece of clingfilm on the board, place the bacon and fish roll in the centre and cover with the clingfilm. Hold the ends of the clingfilm between your thumbs and index fingers of both hands and roll it across the board a few times. You will find it tightens into a sausage shape. Leave to rest for a few minutes.
- Bring the steamer to the boil, turn down the heat to a gentle rolling boil and when it is steaming well, carefully add the bowl of cous cous to the bottom of the steamer to heat through.
- In the top part of the steamer, place the monkfish and put the lid on. Allow to steam for about 10-12 minutes, depending on the size of the monkfish.
- When the monkfish is cooked, carefully remove it from the steamer onto a dish and allow to rest for a few moments.
- Meanwhile, take out the couscous and mix in the zest and juice of a half a lemon, the chopped coriander and a little olive oil.
- Heat a heavy-based frying pan over a high heat on the hob. Carefully remove the clingfilm from around the monkfish fillets and place the monkfish in the hot frying pan for a moment or two to give a little colour to the bacon.
- Squeeze a few lines of balsamic syrup onto warmed plates. Place a metal ring in the centre of each plate and fill with couscous before carefully removing the ring. Cut the monkfish fillets in half on a diagonal and place neatly on the couscous before garnishing with a couple of sprigs of watercress and serving immediately.