Monkfish Medallions with Bacon on Pak Choi

White Monkfish ( Lophius piscatorius), also known as Angler Fish, is an ugly beast which used to be discarded by commercial fisherman as worthless.  Nowadays however its white tail fillets which are quite meaty in texture command a high price on the fishmongers stall.  In the UK it is usually displayed and sold as pre-skinned white fillets with the large head discarded.  However in European countries such as Spain and Portugal you will be offered the whole fish so you can use the head for fish stock or in soups.  


According to the Marine Conservation Society most sources of Monkfish are not sustainable with the best stock management taking place in Icelandic waters.  They recommend that Monkfish should be eaten only occasionally which is good advice considering also the price tag. More sustainable alternatives include Mullet, Gurnard and Tilapia.


Being a 'meaty' fish it combines well with the bacon in this recipe.  Cut your skinned fillet into medallions about 2cm thick.  They will vary in diameter according to where you cut the fillet but that doesn't matter.  Wrap a piece of smoked bacon around each fillet and season with salt and pepper.  Bake in a closed dish (foil will do) in a hot oven for about 20 minutes.  Serve on a bed of finely chopped  Pak Choi tossed in butter. In this meal I added fresh pasta ravioli with butternut squash and beetroot on the side.