Monkfish fillet wrapped in crispy bacon

• monkfish↗400g g

  tail, cut into 2 fillets

• thyme↗

  leaves removed

• smoked bacon strips↗12
• tomatoes↗2

  cut in half

• vinaigrette tbsp
• cress salad225g g

  with leaves

Step-by-step instructions

1. 1

   Place one tail fillet of monkfish on a cut board, sprinkle with thyme leaves, season with salt and black pepper. Lay the second fillet on top, pointed end opposite, so one end is thick and the other thin, and the fillets touch.

2. 2

   On the board arrange the bacon strips, overlapping slightly, and place the fish in the centre. Wrap the fillet with the bacon strips, pressing so it stays tight.

3. 3

   Preheat the grill for 3‑5 minutes. On the heated grill pan place the monkfish with the bacon side down.

4. 4

   Grill for 7‑10 minutes until the bacon is golden‑crisp, then carefully flip and grill another 7‑10 minutes. Simultaneously sear the tomato halves skin side down.

5. 5

   When the fish feels firm to a light press, remove from heat and let rest for 5 minutes. Collect the released juice, mix it with the vinaigrette and drizzle over the salad.

6. 6

   Slice the fillet into angled medallions, arrange on plates, season with freshly ground black pepper. Dress the cress salad with the obtained sauce, spread on plates, and place the roasted tomatoes beside. Serve with young boiled potatoes.