Roast monkfish with peppers

Serves 4

Ingredients:

1 ½lb (675g) monkfish (one or two pieces), membrane removed

4 red bell peppers, halved, seeded, and sliced into strips

1 tbsp olive oil

1⁄2 tsp mild paprika

12 slices bacon or pancetta

1 Preheat the oven to 400°F (200°C). Toss the monkfish and peppers with the olive oil, then sprinkle in the paprika. Wrap with the bacon or pancetta, covering entirely, then place in a roasting pan with the peppers.

2 Cook for 20–30 minutes or until the bacon is crispy and the fish is cooked through. Remove from the

oven and keep warm while the fish rests for 10 minutes. Slice the fish and serve with the peppers and

a wild arugula (rocket) salad.

Cheat:

Use 3–4 roasted red bell peppers from a jar. Simply slice and serve with the cooked fish and salad.

Roast monkfish with peppers