Monkfish with rocket wrapped in pancetta

Ingredients for 2 servings:

• 2 portions of monkfish fillet(s)
• 2 handfuls of arugula
• 8 slice(s) pancetta or other bacon
• salt and pepper
• 2 sprigs rosemary
• olive oil
• ½ lemon(s), juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

quick recipe – can also be prepared with any other firm-fleshed fish

Rinse the monkfish with cold water, pat dry, and season lightly with salt and pepper (use the salt sparingly, as the bacon is salty!). Place four slices of bacon next to each other, scatter a few arugula leaves on top. Place the monkfish on top, add a few more arugula leaves, and wrap the bacon around the fish. Split a rosemary sprig into two pieces and slightly sharpen the ends to secure the bacon. Repeat with the second piece of monkfish. Sear the fish all over in olive oil. Then place the pan in a preheated oven at 180°C (top/bottom heat) for about 15 minutes, covering with aluminum foil. After 5-8 minutes, remove the foil and grill the fish for 2-3 minutes to crisp up the bacon again. I like to serve this with beluga lentils or baby rosemary potatoes.