Monkfish Braised with Bacon in Red Wine

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This is possibly not a combination that one would readily think of, but it really does work. It is one of those occasions where red wine is called for with fish, and quite a robust one at that.

Ingredients

  • 2 X 900 g/2 lb monkfish tails
  • 20 large spring onions or button onions

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

Fillet and skin the monkfish tail. Remove all of the dark-coloured meat and discard. Cut each fillet into squares roughly 2.5 cm