Monkfish wrapped in Smoked Pancetta

Served with a beautiful sauce.


  • fr the monkfish:
  • 340 g monkfish fillets (trimmed and membrane removed)
  • 125 g smoked pancetta (thinly sliced)
  • 1 large sprig of fresh rosemary (separated into small sprigs)
  • 60 ml extra virgin olive oil
  • for the sauce:
  • 2 garlic cloves (skin on, crushed)
  • 2 tblsp extra virgin olive oil
  • 200 ml chicken stock
  • 5/6 sage leaves
  • 25 g butter
  • juice of half lemon


  1. Pre-heat the oven to 200°C (400°F/Gas 6).
  2. Lay the pancetta out flat on a work surface with each slice slightly overlapping. Place the monkfish fillets on top, and arrange half the rosemary sprigs on the fish.
  3. Tightly roll the ends of the pancetta around the monkfish, then pierce the pancetta with the remaining rosemary sprigs.
  4. For the Sauce:
  5. Cook the garlic in the olive oil, for two minutes, remove the garlic and add the chicken stock, lemon juice sage and butter and cook for 5 minutes.
  6. Heat a large heavy-based ovenproof frying pan until hot, add the 60ml (4 tablespoons) of oil and heat until hot. Add the monkfish and seal for 5 minutes, turning the fish constantly.
  7. Transfer the pan to the oven and roast for 10 minutes, then turn off the oven and open the door slightly - this will keep the fish warm until you need to serve.


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