Recipe – Bacon wrapped Monkfish with Red Chilli & Mozzarella Pesto
Guest post from Jack Munn @Umami_Jam
Recipe number 5 for @pesky_fish, is quite possibly my favourite so far. Bacon wrapped monkfish tail, stuffed with red chilli pesto and mozzarella.
Serves: 4 people
Prep Time: 35 min
Cook Time: 15 min
Total Time: 50 min
1-2 packs of smoked streaky bacon
1 pot of red chilli pesto (or sundried if you don’t like spice)
1 ball of mozzarella, drained
1 fillet from a 500g-1kg monkfish tail, skinned
Salt and pepper
1. 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. If the bacon isn’t long enough to wrap the whole monkfish, use a second pack to create a larger bed of bacon.
2. 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.
3. 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.
4. 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.