Fish and bacon work brilliantly well together; the smoked dry cured flavours of spoiltpig bacon work ever so well with these delicately flaky monkfish medallions.
Lay the bacon out on a chopping board and place a monkfish medallion on each rasher and then roll to wrap firmly. Heat the grill and place the parcels under it for c. 8 minutes each side (turn over as bacon starts to crisp).
While they’re cooking, squeeze the lemons into the mayonnaise to create a sauce. Season as required. Serve with a parsley garnish.
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