Bacon wrapped Monkfish with red pesto & mozzarella

Bacon wrapped Monkfish with red pesto & mozzarella

Bacon wrapped Monkfish with red pesto & mozzarella

By: Herd Market

Quite possibly our favourite monkfish recipe. Bacon wrapped monkfish tail, stuffed with red pesto and mozzarella, so good.

You'll need:

  • 1 monkfish tail, 750g-1kg filleted

  • 1 pack Dingley Dell Juniper Cured Streaky Bacon

  • 1 pot of red pesto

  • 1 ball mozzarella, drained

  • salt and pepper

  • olive oil

Serves 4 people
Difficulty Homecook
Homecook
4
Cook Along
Directions
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 in a line.

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 greens and a side salad.