Roast Monkfish Recipe

• 2 kg Monkfish Tail
• 240 gm Panchetta (Italian Bacon) (thinly sliced)
• Salt to taste
• Black Pepper to taste (ground)
• 1 large bunch Parsley (roughly chopped)
• 1 small bunch Chervil (roughly chopped)
• 1 large bunch Dill (roughly chopped)
• 2 Shallots (finely chopped)
• 1tbsp Butter
• Extra Virgin Olive Oil

• Preheat the oven at 180°C.
• Cut off the cartilaginous bone leaving 2" attached with flesh at the end of the tail.
• Place an aluminum foil on the surface and grease it with little olive oil.
• Arrange the panchetta slices overlapping on greased foil and place over monkfish.
• Heat butter in a pan and fry the shallots. Then grind it with dill, parsley and chervil into paste.
• Apply the paste over tail and get the halves of tails together to pack in the paste.
• Take up the hanging sides of the panchetta around the fish.
• Wrap up the foil tightly to seal the fish inside and bake it for 15-20 min.
• Serve it hot.