Monkfish Tail Wrapped in Smoked Pancetta with Potatoes and Asparagus

October 07, 2016

Serves: 4

4 monkfish tail fillets
70g Smoked Pancetta
400g new potatoes
1 bunch asparagus
1 lemon
4 rosemary sprigs
Cracked black pepper to season



  1. Preheat the oven to 200C. Lay the pancetta slices on the surface and place the fish at one end. Roll until the fillet is completely wrapped.
  2. Place on a tray and cook for 15 minutes or until crispy.
  3. Cook the potatoes in their skins in salted water for 10-12 minutes until tender then drain.
  4. Blanch the asparagus in boiling water until tender then drain.
  5. Plate up the potatoes and asparagus, topping with the wrapped fish.
  6. Top with a squeeze of lemon juice, black pepper and rosemary then serve immediately.