Monkfish Wrapped in Bacon is delicate and tasty at the same time. This is a recipe that can be served either as a dish or as an appetizer if prepared in smaller portions. I find these skewers not only delicious but also very appealing to bring to the table, suitable for any kind of event, whether important or not. Its preparation is very quick because even filleting the tails doesn’t require any skill since monkfish is free of bones. You just need a sharp knife and a cutting board. As for the ingredients, just a few: thin slices of pancetta, a drizzle of extra virgin olive oil, salt, oregano, and a little breadcrumb. In short, nothing could be simpler for an excellent result.
If you like monkfish or anglerfish, and want some more ideas, don’t miss the upcoming recipes:
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 fillets of monkfish
- 16 thin slices of pancetta
- to taste extra virgin olive oil
- to taste dried oregano
- to taste salt and pepper
- to taste breadcrumbs
Tools
- 1 Baking tray
- 1 Knife
- 1 Cutting board
- Paper towels
- Parchment paper
- 8 Skewers
How to Prepare Monkfish Wrapped in Bacon
First, with a sharp knife, remove the skin from the monkfish. You just need to gently detach the first part, and then you can pull it off with your hands.
Once the skin is removed, eliminate the skeleton which, in this case, is bone-free. However, don’t throw it away; freeze it instead, as it might be useful for other preparations. Rinse the fish under running water, and dry it by patting it with paper towels.
Sprinkle the fillet with a pinch of salt and dried oregano. Now skewer it and finally wrap two slices of pancetta around it.
Place the skewers inside a baking tray previously lined with parchment paper. Drizzle a little extra virgin olive oil over the fish, and then sprinkle with breadcrumbs. Not too much; just enough to make them crispy. At this point, put them in a preheated oven at 350°F, fan mode, and let them cook for about 20 minutes or until they are nicely golden.
Serve your Monkfish Wrapped in Bacon hot from the oven, accompanied by slices of lemon.
Tips, Variations, Notes, and Storage
The monkfish skewers can be stored well for one or two days in the refrigerator, but inside a glass or ceramic container with an airtight seal, so that other foods present do not get contaminated.
You can also prepare and freeze them, so you can keep them longer and ready to use.
If you can’t find fresh fillets of this fish, you can always opt for frozen tails, but once the skewers are ready, you can’t freeze them again raw.
