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