Bacon-Wrapped Monkfish Tail
Bacon-Wrapped Monkfish Tail



  • 400g monkfish tail, sliced into 2 fillets
  • 12 rashers of rindless smoked streaky bacon
  • 2 thyme sprigs, leaves stripped
  • Lay one of the tail fillets on a board and sprinkle with thyme and seasoning. Lay the other fillet on top, with the tips facing in the opposite direction. Lay the bacon on another board with the rashers slightly overlapping. Wrap the tail fillets in the rashers to completely cover.
  • Heat the grill and when very hot, place the wrapped monkfish on a lined tray (with the joins of the bacon on the bottom) and grill for 7-10 mins, or until crisp. Turn over and grill the other side for 7 mins more. Slice into medallions and serve with a crisp green salad and new potatoes.
30 mins
4 serving

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