For the Monkfish
400g monkfish tail, sliced into 2 fillets
2 sprigs fresh thyme, leaves stripped
12 rashers (about 140g/5oz) dry-cure rindless smoked streaky bacon
For the Roasted Red Pepper Sauce
2 red peppers
1 ½ tbsp olive oil
1 tbsp garlic infused oil
1 small stick celery, roughly chopped
½ tsp sugar, to taste (optional)
For the sauce, Heat oven to 200C/180C fan/gas 6.
Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened.
Remove from the oven and put into a plastic bag – this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers.
Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.
Heat the olive oil in a frying pan. When hot, fry the celery for a few mins.
Add the chopped peppers and continue to fry for a few mins, stirring to combine everything.
Add the vegetable stock, bring to the boil, then allow it to reduce a little.
Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste.
Depending on the ripeness of the peppers, you shouldn’t need any sugar – but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat.
Set aside, and reheat when fish is nearly ready.
Lay 1 monkfish tail fillet on a board, sprinkle with thyme leaves and season.
Lay the other fillet on top with tapering tip in the opposite direction, so each end has one thick and one thin end butted together.
Lay the bacon on a board, slightly overlapping and put the monkfish in the centre.
Wrap the fish in the rashers so that it holds together quite firmly.
Heat the grill for 3-5 mins.
Line the grill pan, lay the monkfish on it, with the bacon joins underneath.
Grill for about 7-10 mins until the bacon starts to crisp, then carefully turn over and cook for another 7-10 mins.
Cut the monkfish into medallions, slightly on the diagonal.
Dress the plates with the sauce and garnishes of your choice.
Place monkfish on top, season with pepper and serve tomatoes alongside.
Nice with baby new potatoes and zucchini.
Recipe adapted from: Good Food