Monkfish with Rocket in Pancetta Coating
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 port. Monkfish fillet (s)
- 2 handfuls rocket
- 8 slices pancetta or other bacon
- salt and pepper
- 2 sprigs rosemary
- olive oil
- 0.5 ½ lemon (s), juice it
Print Recipe
Pin Recipe Instructions
- Rinse the monkfish with cold water, pat dry and lightly salt and pepper (use the salt sparingly as the bacon is salted!).
- Place four slices of bacon next to each other and spread a few rocket leaves on top. Put the monkfish on top, put a few more rocket leaves on top and wrap the bacon around the fish. Divide a sprig of rosemary into 2 pieces and sharpen the ends slightly to fix the bacon. Proceed in the same way with the second piece of monkfish.
- Sear the fish all over in olive oil. Then place with the pan in the preheated oven at 180 ° C top / bottom heat for approx. 15 minutes, cover with aluminum foil beforehand. After 5 - 8 minutes remove the foil and grill the fish for 2 - 3 minutes so that the bacon is crispy again.
- I like to serve it with beluga lentils or small rosemary potatoes.
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