Bacon wrapped Monkfish with chilli pesto & mozzarella
Quite possibly our favourite monkfish recipe. Bacon wrapped monkfish tail, stuffed with red chilli pesto and mozzarella, so good.
1 monkfish tail, 750g-1kg filleted
2 packs smoked streaky bacon
1 jar red chilli pesto
1 ball mozzarella, drained
salt and pepper
Over a large strip of cling film, lay out the smoked bacon, slightly overlapping. Lightly season the monkfish with salt, and a lot of pepper. Place the monkfish over the bacon in a line. If the bacon isn’t long enough to wrap the whole monkfish, use a second pack to create a larger bed of bacon.
Spread generous amounts of pesto over the monkfish, then tear the mozzarella up and place on top of the pesto. Wrap the monkfish in the bacon as tight as possible, then fold over the clingfilm, twisting the ends until it becomes a tight parcel. Place in the fridge for 30 mins.
Preheat the oven to 180C. Drizzle olive oil in a non stick pan. Bring up to a high heat and sear on both sides of your monkfish-bacon-pesto pillow. Place on a baking tray, then roast for 8-10 minutes.
Remove the fish from the oven, cover with foil, and let rest for 5 minutes. Slice into generous chunks, and serve with some broccoli and a side salad.