Italian Fish Recipes - Roast Monkfish with Bacon and Marjoram Sauce (Arrosto di Rana Pescatrice con Salsa Maggiorana) Recipe

• 5 ml/1 tsp chopped fresh sage

• 450 g/1lb monkfish tail, trimmed of all membrane

• Salt and freshly ground black pepper

• 6 thin rashers (slices) streaky bacon, rinded

• 30 ml/2 tbsp olive oil

• 45 ml/3 tbsp dry white wine

• 30 ml/2 tbsp white wine vinegar

• 1 small shallot, chopped

• 15 ml/1 tbsp double (heavy) cream

• 15 ml/1 tbsp chopped fresh marjoram

• 150g/15 oz/2/3 cup unsalted (sweet) butter

Method:

1. Sprinkle half the sage over the monkfish tail and season with the salt and pepper.

2. Stretch the bacon rashers with a knife and wrap around the fish, overlapping slightly.

3. Place in an ovenproof dish. Drizzle over the olive oil, cover and chill for 15 minutes.

4. Roast the fish for 25 minutes in a preheated oven at 220°C/425°F/gas mark 7 until the bacon is crispy.

5. Place the white wine, vinegar and chopped shallot in a saucepan and boil for 4 minutes to reduce the liquid.

6. Remove from the heat and stir in the cream and marjoram.

7. Whisk the butter into the sauce in small pieces until the sauce is thickened. Keep warm.

8. Place the fish on a heated dish and pour over the marjoram sauce.