Monkfish is a delicately flavoured fish (albeit quite MEATY in that it is dense and filling). It requires a little more cooking time than regular fish fillets, which makes it the perfect option to wrap a strip of bacon around before baking. I love smoked, streaky bacon because there is more fat that will render out into the fish while cooking – plus the smokiness of the bacon is the beautifully dominant flavour. I season the raw fish fillets with a little garlic powder before wrapping in the bacon and cooking, then serve the pretty, cooked parcels with a lovely, simple yogurt dressing drizzled over. This is so easy, very tasty – and perfect with your favourite greens on the side.
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Carbs 2.9g | Fat 12g | Protein 29g
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