Monkfish Medallions Wrapped in Bacon

Preheat the oven to 120 °C.

Cut the prepared monkfish fillets into medallions weighing about 50 grams and carefully wrap them with the bacon slices, tying them with a spagat.

Heat olive oil in a frying pan and roast the medallions together with thyme, rosemary and the garlic cloves for one to two minutes on each side. Squeeze the lemon, season the medallions with salt, pepper and a little bit of lemon juice, place them on a baking tray covered with aluminum foil and put them in the oven for about five to ten minutes.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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