Yield: 4 servings
- 4, 1 pound Monk Fish, skin removed
- 12 small whole carrots with tops, peeled
pound bacon, diced
- 12 garlic cloves
- 6 thyme sprigs
cup olive oil
- 1 cup chicken stock
- Salt and Pepper
- 1 tablespoon butter
Clean monkfish thoroughly, remove skin. Place in pan to marinate,
add carrots, bacon, garlic, and thyme, cover with olive oil. Marinate
for 2 hours.
Heat oil in a separate large pan. Place marinated monkfish in the
pan and sear both sides until golden brown. Then, add carrots, bacon,
garlic, thyme and butter. Cook for 3 minutes, then add chicken stock
and place in oven at 400°F for 5 minutes.
To plate, put monkfish in the center, then season pan sauce with
lemon juice, salt and pepper. Top off with sauce.