Roast Monkfish with Pancetta & Roasted Anya Potatoes
Ingredients
900g (2lb) monkfish fillets, trimmed of all sinews and membrane
175g (6oz) pancetta, thinly sliced (or smoked streaky bacon)
1 or 2 cloves of garlic, sliced
1tbsp olive oil
2 or 3 bay leaves
2 sprigs of fresh thyme
LoSalt and freshly milled pepper
450g (1lb) Anya potatoes, unpeeled (or good quality new potatoes)
Serves 4
Wash and dry the fish. Wrap the pancetta around the fillets, and secure with string. Make small incisions in the fish parcels and press the slices of garlic in. Brown the fish in hot olive oil for a few minutes. Place the bay leaves and thyme in a roasting tray, season the fish and put it in the tray on top of the herbs. Add a little olive oil, and roast in a hot oven, 220C (425F/gas mark 7) for about 20 minutes. Meanwhile, par-boil the potatoes in boiling salted water for about 7 minutes. Drain well, then roast them in the oven in olive oil for about 10 minutes, until crisp and golden. Remove the string from the fish, slice onto warm plates and garnish with the roasted potatoes.
