How to make the most of your Cornish monkfish
Monkfish Wrapped in Bacon
Ingredients:
500g monkfish fillets, cut into chunks
8 slices of streaky bacon
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Season the monkfish chunks with salt and pepper.
Wrap each monkfish chunk with a slice of bacon and secure with a toothpick.
Heat the olive oil in a large skillet over medium-high heat.
Add the wrapped monkfish to the skillet and cook for 2-3 minutes on each side until the bacon is crispy.
Transfer the monkfish to the prepared baking sheet and bake in the preheated oven for 10-12 minutes or until the fish is cooked through.
Serve the monkfish wrapped in bacon hot, garnished with fresh parsley.
Monkfish Curry
Ingredients:
500g monkfish fillets, cut into chunks
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
400ml coconut milk
1 red pepper, sliced
1 green pepper, sliced
Handful of cherry tomatoes, halved
Fresh coriander for garnish
Cooked rice or naan bread, to serve
Salt and pepper to taste
Lime wedges for serving
Instructions:
Heat a tablespoon of oil in a large skillet over medium heat. Add the onion, garlic, and ginger, and cook until softened.
Stir in the curry powder and cook for another minute until fragrant.
Add the coconut milk to the skillet and bring to a simmer.
Add the monkfish chunks to the skillet and cook for 5-7 minutes until the fish is cooked through.
Stir in the sliced peppers and cherry tomatoes, and cook for another 2-3 minutes until the vegetables are tender.
Season the curry with salt and pepper to taste, and garnish with fresh coriander.
Serve the monkfish curry hot with rice or naan bread, and lime wedges on the side.
