Stuffed Monkfish Tail

1. 1

   Using a sharp knife, carefully cut down each side of the central bone of the Monkfish to leave 2 fillets. Wash and dry the fillets.

2. 2

   Lay the proscuitto or bacon slices widthwise on a clean work surface so that they overlap slightly.

3. 3

   Lay the fish fillets lengthwise on top of the ham or bacon so that the two cut sides face up.

4. 4

   Mix together the chopped herbs and lemon rind. Season well. Pack this mixture onto the cut surface of one of the Monkfish fillet. Press the 2 fillets together and wrap tightly with the ham or bacon. secure with string or toothpicks.

5. 5

   Heat the olive oil in a large ovenproof frying pan and place the fish in the pan, seam side down first, and brown the wrapped Monkfish tail all over.

6. 6

   Cook in a preheated oven at 400F for 25 min until golden brown and the fish is tender. Remove from the oven and allow to rest for 10 min before slicing thickly.

7. 7

   Serve with shredded stir-fried vegetables and potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.