Roasted Baby Monkfish with Bacon and Root Vegetables

1. 1

   Clean the skin of the monkfish and remove the central bone.

2. 2

   Tie up the tails with the slice of bacon that you have slightly pounded.

3. 3

   Clean all the vegetables and cut them in large chunks.

4. 4

   In a saute pan over medium heat, sear the monkfish to give a little color to the bacon, reserve.

5. 5

   In the same pan saute the vegetables in the residual fat from the bacon, for 6 to 8 minutes or until they start to caramelize add a little bit of sherry vinegar and reduce it by half.

6. 6

   Place the monkfish tails on top of the vegetables and cover, let the tails cook in their own steam.

7. 7

   Add a little bit of fresh chopped parsley on top and serve as is

* Per serving · 4 servings · Values may vary.