Fishy experiment

[chickenfeet]

I had some nice monkfish and artisan bacon from the market yesterday so this recipe seemed a natural.

There are two pieces of monkfish laid side by side; thin end to thick end and v.v. seasoned with pepper and thyme and wrapped in slightly thinned out shoulder bacon. Voila!



After about ten minutes under a medium grill on each side the bacon was crispy and the fish cooked. I sliced it and served it over a lightly dressed handful of arugula and baby spinach with du Puy lentils to which I added some lime zest and juice:



A bottle of Australian chardonnay and we were happy campers.

Comments

[gale_storm]

That looks delicious!