Saturday, 22nd September 2018
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This is very good with firm fleshed Monkfish and the combination of bacon and spiced tomato works well.


- 4 x 175g (6oz.). Fillets of Monkfish

- 12 Rashers of streaky Bacon

Tomato Sauce:

- 1 small onion finely chopped

- 2 cloves of Garlic chopped

- 1 Tablespoon Olive Oil

- 1 teaspoon White Wine Vinegar

- 1/2 teaspoon Chili Powder

- 1 teaspoon sugar

- 450g (1 lb.) Vine Tomatoes


Trim and skin the fillets of monkfish. Put the rashers out on a board and trim off the rinds and bones. Stretch these as thinly as possible using the back of a knife.

Wrap 2-3 rashers tightly around each fillet of monk. Heat the oven to 220 C. 440 F. Gas 9.

Cook the onions and garlic gently in the olive oil until soft and translucent. Chop the tomatoes roughly and add to the pan. Increase the heat and add the other sauce ingredients. Cook together until they become a thick sauce.

Lightly oil a roasting dish and put in the wrapped monkfish. Roast for 20 to 25 minutes until the rashers are crispy and the Monkfish cooked through (cut into one to check)

Carve the monkfish to serve and put a spoonful of sauce on the side.


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