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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Fats of Life® is a blog that I run as a hobby, but I am also the author of two cookbooks that are available worldwide: Keto Kitchen (2020) and Lazy Keto Kitchen (2021). Published by Kyle Books in London, both books have been created with a global audience in mind, so UK and US weights are offered. All the delicious, inspiring recipes feature beautiful accompanying photos and include macros per serving.
“I want you to achieve the best outcome with the recipes on Fats of Life®. Be sure to read the Recipe Success page which is packed with handy tips and advice. For my UK readers, visit the In My Keto Pantry page, which shows the exact special ingredients I use. Happy Cooking, everyone!” – Monya
Bacon-wrapped Monkfish with Sour Herby Yogurt
For the bacon-wrapped fish
- 2 monkfish fillets (approx. 125g / 4.4oz each)
- salt and ground white pepper
- 1/4 tsp garlic powder
- 2 rashers smoked streaky bacon
For the sour herby yogurt
- 70 g (2.5 oz) full-fat plain yogurt
- 1 tsp lemon juice
- handful fresh parsley leaves, finely chopped
- salt and freshly ground black pepper
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Remove the monkfish from its packaging and pat dry with kitchen paper. Season all sides with a salt, ground white pepper and garlic powder. Don't use TOO much salt here as the bacon will be plenty salty! Wrap a rasher of smoked streaky bacon around each fillet and place onto a tray. Bake in the oven on the middle rack for 25 minutes.
- In the meantime, make the accompanying sour herby yogurt sauce by simply combining the yogurt, lemon juice and chopped parsley together in a bowl. Season with salt and freshly ground black pepper.
- Serve the bacon-wrapped fish with the yogurt on the side, or drizzled over. Delicious with a salad on the side - or your favourite low carb vegetables.
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Nutritional Information per serving
Calories 232Kcal / 971kJ
See all the Seafood recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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