Summary

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

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Instructions

1. Rinse the monkfish with cold water, pat dry and lightly salt and pepper (use the salt sparingly as the bacon is salted!).
2. 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.
3. 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.
4. I like to serve it with beluga lentils or small rosemary potatoes.