Recipe of the week: Roast monkfish wrapped in bacon with shredded sprouts and sweet potato mash

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If you feel like something a little different for Sunday dinner, or perhaps you are cooking a celebration meal, this recipe from Love Seafood might just fit the bill.

Ingredients

400g boneless, skinless monkfish tail

6-8 rashers of smoky bacon

1 tbsp butter

1 tbsp olive oil

Salt and pepper

For the sweet potato mash

2 sweet potatoes, peeled and chopped into bite sized pieces

1tbsp butter

Salt and pepper

Pinch of ground nutmeg

For the sprouts

1 tbsp olive oil

1tbsp butter

1 garlic clove finely chopped or crushed

1 tbsp sage, finely chopped

30g cooked and peeled chestnuts, roughly chopped

200g brussels sprouts, shredded

15g dried cranberries

Salt and pepper

For the orange butter sauce (optional)

1 tbsp butter

1 tbsp orange juice

Salt and pepper

Method

Wrap the monkfish in the bacon. Leave to chill in the refrigerator for 30 minutes.

While the fish is chilling, prepare the mash. Place the sweet potato pieces in a pan of salted water and bring to the boil. Cook until tender, drain and allow to steam dry for a few minutes. Add a generous knob of butter and mash until it’s a smooth consistency. Season to taste with salt, pepper and a pinch of ground nutmeg. Keep warm and set aside.

Preheat the oven to 180C/fan 160C/gas mark 4.

When ready to cook the fish, heat the butter and olive oil in a non-stick ovenproof frying pan. Add the monkfish and sear on both sides. Transfer the pan to the preheated oven and roast for six to eight minutes, or until the fish is cooked through and the bacon is crispy.

While the fish is cooking, prepare the sprouts. Heat the oil in a frying pan and add the garlic and sage. Fry for a minute or so until fragrant. Add the chestnuts and cook for another couple of minutes. Add the shredded sprouts to the pan with the butter and fry for a couple of minutes until the sprouts are tender and a little charred in places. Add the cranberries and stir well. Season with salt and pepper.

Remove the fish from the oven, cover with foil and allow to rest for a few minutes. If you wish to make an orange butter sauce, simply melt a tablespoon of butter in a small pan and add a tablespoon of freshly squeezed orange juice and salt and pepper.

Cut your monkfish into slices and serve on top of the mash with the sprouts and butter sauce on the side.

• This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk

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