Pancetta-wrapped Monkfish with Carrot & Mandarin Purée

I can’t stress often enough that you will really taste the difference if you buy your fish fresh from your fishmonger. It is that simple with fish. Remember, too, how delicate the flesh is so don’t overcook fish; monkfish is a meaty fish and therefore dries out quickly. The pancetta needs to be very thinly sliced and, if possible, a touch longer than normal so you can overlap the slices when wrapping the fish.