Whole Monkfish tails at a little over £2 each in the discount fridge meant a bit of a treat last night. Probably a little over budget, but yesterdays meal was essentially all leftovers.
(1) Lightly oil the Fish and grind Pepper over the top.
(2) Wrap the Bacon around the fish to make an enclosed package.
(4) Grill on high for 7 minutes on either side.
Caper Butter Sauce.
Ingredients:-
Ingredients:-
2 Shallots, finely chopped
2 Cloves of Garlic, minced
2 Tsp of Capers, slightly crushed
Zest and Juice of a Lemon
1 Tsp Dried Parsley / Savoury
1 Tsp Wholegrain Mustard
Butter
Salt & Pepper
Method:-
(1) Gently fry the Shallots in Butter until translucent.
(2) Add the Garlic and fry gently for a couple more minutes.
(3) Reserve a little Butter and add the remaining ingredients except the Parsley / Savoury.
(4) Simmer over a low heat for a couple of minutes.
(5) Stir in the remaining Butter and Parsley / Savoury and drizzle over the wrapped Monkfish.
We served ours with Buttered New Potatoes, Mange out, Baby Sweetcorn, Broccoli and griddled Vine Cherry Tomatoes. Server on a bed of wilted Spinnach.