Monk Fish Roasted W/Capers, Bacon & Parsley (ZWT-8)

Name: Monk Fish Roasted W/Capers, Bacon & Parsley (ZWT-8)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g butter; 1 kg monk fish (4 250gm tails); 2 lemons (zested & juice reserved); 2 large shallots (peeled & finely chopped); 1 garlic clove (peeled & finely chopped); 100 g bacon (very finely chopped); 2 tablespoons capers (sml size); 75 ml dry white wine; flat leaf parsley (1 sml bunch, finely chopped); sea salt (to taste); black pepper (freshly grd, to taste)

Servings: persons

100 g butter
1 kg monk fish (4 250gm tails)
2 lemons (zested & juice reserved)
2 large shallots (peeled & finely chopped)
1 garlic clove (peeled & finely chopped)
100 g bacon (very finely chopped)
2 tablespoons capers (sml size)
75 ml dry white wine
flat leaf parsley (1 sml bunch, finely chopped)
sea salt (to taste)
black pepper (freshly grd, to taste)

1
Preheat oven to 200C/400F temp - Heat a non-stick, oven-proof pan over med-high heat.
2
For ea portion, add a small pat of butter.
3
When the butter foams, add the monkfish tails & brown on both sides.
4
Season w/salt & pepper as desired (I used lemon pepper).
5
Squeeze the juice of half a lemon over the fish & transfer to the oven to bake for 10 minutes.
6
Check that the fish is hot throughout by pushing a skewer or knife into the thick part of the fish.
7
If it comes out hot, the fish will be done (should take no more than 15 minutes).
8
Remove from the oven, take the fish out of the pan & allow to rest.
9
While the fish is resting, add a little more butter to the pan w/the shallots, garlic & bacon.
10
Cook over a high-heat for a few min (til the bacon is cooked).
11
Add the capers, a final squeeze of lemon juice, some grated lemon zest & the white wine.
12
Add the monkfish back to the pan & baste w/the bacon/caper sauce for 2-3 minutes.
13
Scatter parsley over the monkfish & shake the pan once or twice more.
14
Place the monkfish tails on a bed of rice, cous cous or asparagus.
15
Spoon the bacon/caper sauce over the top of the monkfish & serve immediately.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 100 g butter, 1 kg monk fish (4 250gm tails), 2 lemons (zested & juice reserved), 2 large shallots (peeled & finely chopped), and more.

Yes, Monk Fish Roasted W/Capers, Bacon & Parsley (ZWT-8) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!