Bacon Roasted Monkfish

A delicious & indulgent seasonal main course: roasted monkfish with bacon & sweet balsamic glaze.
Bacon Roasted Monkfish
  • 4 people
  • 1 hour
  • 30 mins
  • 30 mins


Cut the monkfish tail or cod fillet lengthwise into two long strips.

Lay the bacon side by side across a clear surface to form a rolling mat. Place one piece of fillet along the longer edge, then the sage leaves, salt, pepper and the other piece of cod fillet (which we suggest to turn around so that the size of the roll will be even on both ends.).

Roll and tie up the fish and bacon. Bake at 200 C for 20 minutes or until there is a crispy cage of bacon.

For the Balsamic sauce, pan fry the chopped onion in butter over medium heat for 15 minutes, stirring occasionally.

Add the sugar; cover and cook for 10 minutes, stirring occasionally.

Add wine, vinegar, and stock cube; cook uncovered, stirring occasionally, until the liquid is reduced by half.

Slice the roasted fish whilst hot, serve with the balsamic sauce as a delicious main course.


  • 1 monkfish tail (boneless & skinless)
  • 1 whole Cod fillet (skinless)
  • 10-20 bacon rashers
  • 8-12 fresh sage leaves
  • 3 large red onions, chopped
  • 1/2 cup firmly packed light brown sugar
  • 1 cup dry red wine
  • 1 tablespoon balsamic vinegar
  • 1 vegetable stock cube
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