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Bacon Wrapped Monkfish with Potatoes and Samphire

Bacon Wrapped Monkfish with Potatoes and Samphire Delight

Bacon Wrapped Monkfish with Potatoes and Samphire is an elegant, gluten-free dish that's easy to prepare and packed with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner
Cuisine: British
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 tail Monkfish Provides a firm, meaty texture that's less fishy
  • 3 sprigs Thyme Adds earthy aroma; fresh is best
  • 0.75 teaspoon Salt Essential for enhancing flavor, especially when boiling potatoes
  • 1 pinch Black Pepper Balances richness with a subtle kick
  • 3-4 rashers Streaky Bacon Contributes a salty, smoky flavor to the dish
For the Vegetables
  • 325 g New Potatoes Creamy when cooked, pairs wonderfully with butter
  • 100 g Sugar Snap Peas Adds crunch and sweetness; consider alternatives
  • 75 g Samphire Offers a unique, salty flavor; asparagus can substitute
  • 1 Lemon Brightens flavors with its fresh acidity
  • 30 g Butter Introduces richness to sautéed vegetables
  • 75 ml Cider Enhances flavor depth when sautéing

Equipment

  • Pot
  • Baking tray
  • Frying pan
  • Oven
  • parchment paper

Method
 

Step-By-Step Instructions
  1. Step 1: Cook Potatoes - Cut the new potatoes into bite-sized pieces, boil in salted water for 10-12 minutes until tender, then air dry.
  2. Step 2: Prep Fish - Season monkfish with salt and thyme, wrap in streaky bacon, ensuring the seam is on the bottom.
  3. Step 3: Bake Fish - Bake at 200°C (390°F) for 18-22 minutes until bacon is crispy and fish reaches 55°C (132°F).
  4. Step 4: Sauté Vegetables - Melt butter, add potatoes and thyme, sauté for 3-4 minutes, then add lemon zest and cider.
  5. Step 5: Finish the Dish - Add samphire and sugar snap peas, squeeze lemon juice, cover, and steam briefly.
  6. Step 6: Serve - Plate monkfish alongside sautéed potatoes and vegetables for a gourmet presentation.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 1000mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Ensure bacon overlaps without gaps for moisture retention. Cook fish to an internal temperature of 55°C (132°F). Use dry cider for best results.

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