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


  • Pre-heat the oven to 200°C (400°F/Gas 6).
  • 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.
  • Tightly roll the ends of the pancetta around the monkfish, then pierce the pancetta with the remaining rosemary sprigs.
  • For the Sauce:
  • 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.
  • 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.
  • 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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