Monkfish with pancetta

Ingredients

• 4 portions of monkfish tail of 160 g (without bones and skin)
• 16 thin slices of pancetta

• salt and black pepper

• 1 sprig of rosemary, leaves
• 3 tablespoon(s) extra virgin olive oil
• 2 yellow lemons (optional)

Preparation

1. Preheat the oven to 200°C.

2. Salt and pepper the monkfish pieces. Place 4 slices of pancetta on a sheet of baking paper, overlapping them slightly, so as to form a rectangle which will cover the portion of monkfish.

3. Place a piece of monkfish on the pancetta and use the baking paper to wrap the pancetta around the fish. Remove the paper. Slip a few rosemary leaves into the pancetta. Repeat the operation with the other 3 portions of monkfish.

4. Heat the olive oil in a large ovenproof skillet. Place the monkfish portions in the pan, seam side up. Sear them for 1 minute over high heat, then turn them over with tongs. Bake the pan for 10 minutes.

5. Remove from the oven and drizzle each portion with the cooking juices. And if you wish, serve with the lemons cut into quarters.