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Bacon-wrapped monkfish recipe

With its firm and slightly sweet flavours, monkfish can rival lobster and oysters for luxury any day. It is surprisingly easy to cook and in season now at a great price.

Wow your guests with this recipe

This recipe can be followed by the most novice of cooks and wows every time.

Serving size 4


  • 400 grams monkfish tail
  • 2 sprigs fresh thyme
  • 12 rashers dry-cured, rindless, smoked, streaky bacon
  • 250 grams asparagus
  • Salt and pepper to taste

For the sauce:

  • 1/2 cup Mayonaise
  • 1 tablespoon butter
  • Lemon juice, to taste
  • Salt and pepper to taste


  1. Cut the monkfish tail into two fillets.
  2. Sprinkle both fillets with the thyme and season according to taste. Lay the fillets on top of each other in a pan so the thin end of one fillet is opposite the thick end of the other.
  3. Heat the grill for 3-5 minutes.
  4. Wrap the bacon around the monkfish.
  5. Place the monkfish under the grill with the bacon joins on the underside so they do not come loose during cooking.
  6. Grill for 7-10 minutes until the bacon starts to turn crispy. Carefully turn over and cook on the other side for another 7-10 minutes.
  7. While monkfish is cooking take the ingredients for the sauce, add them into a bowl together, mix thoroughly and set aside.
  8. When the monkfish is cooked leave it to stand for 5 minutes.
  9. Meanwhile, steam asparagus for 3-5 minutes.
  10. Prepare the sauce by combining the ingredients in a small bowl.
  11. Drizzle sauce over the fish and serve with asparagus.

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