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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

New potatoes with beans & cress
New potatoes with beans & cress
A star rating of 4.6 out of 5.5 ratings

Poor old cress always gets relegated to egg mayonnaise, but it really works with potatoes, too

Nutrition: per serving

  • kcal258
  • fat18g
  • saturates5g
  • carbs3g
  • sugars1g
  • fibre1g
  • protein22g
  • salt1.27g
    low
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Method

  • step 1

    Lay 1 monkfish tail fillet on a board, sprinkle with thyme leaves and season. Lay the other fillet on top with tapering tip in the opposite direction, so each end has one thick and one thin end butted together.

  • step 2

    Lay the bacon on a board, slightly overlapping and put the monkfish in the centre. Wrap the fish in the rashers so that it holds together quite firmly.

  • step 3

    Heat the grill for 3-5 mins. Line the grill pan, lay the monkfish on it, with the bacon joins underneath.

  • step 4

    Grill for about 7-10 mins until the bacon starts to crisp, then carefully turn over and cook for another 7-10 mins. At the same time, grill the tomato halves. As soon as the monkfish feels firm when pressed on top, remove and leave to stand for 5 mins. Save any pan juices from the paper and drizzle into the vinaigrette. Cut the monkfish into medallions, slightly on the diagonal. Dress the watercress salad with the vinaigrette and juices and divide between four plates. Place monkfish on top, season with pepper and serve tomatoes alongside. Nice with baby new potatoes.

Recipe from Good Food magazine, May 2005

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Comments, questions and tips (20)

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Overall rating

A star rating of 4.3 out of 5.24 ratings

femma713363

question

In step 3 it says to line the grill pan, but line with what?

SePu

Greaseproof paper probably, which will make it easier to lift the cooked dish out without sticking.

awoorJnwlg0j

Not a success ... but in fairness, I had modified the recipe, by rolling the fish in bacon then slicing and frying in a cast iron pan. Then I put it in the oven. Overall a failure, but I didn't like the ingredient combinations, or flavours. An expensive effort

( monkfish on its own with a few…

daniel60802

question

What if I wanted to bake the fish+bacon in the oven instead. What proximate temperature and time would you recommend if starting with a tail that weighs 1kg (including bone)?

oldrustygamingWuRp4Lxa

tip

Monkfish can be quite expensive so ask your fishmonger for baby monkfish tails, these come already boned unlike monkfish tails which are weighed with the bone in so you need to buy more to get the weight you need. Baby tails are cheaper, and taste ever so slightly sweeter but with all the flavor of…

Roberthindle

Be aware that the thyme is a critical ingredient here. Insure you get a good even coverage - I didn't, and the cut pieces without much thyme were not enjoyable to eat, whereas the ones with plenty were delicious. If you don't feel there's enough spread, don't be worried to add more.

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