Prepare to embark on a gastronomic journey that will transform your kitchen into a French-inspired culinary paradise! This Roasted Baby Monkfish with Bacon and Root Vegetables is not just a meal—it's an experience that marries the delicate, succulent texture of monkfish with the rich, smoky essence of crispy bacon and sweet roasted root vegetables. Whether you're a seasoned home chef or an adventurous foodie looking to impress, this recipe promises to elevate your dinner game and transport your taste buds to the elegant coastlines of France.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 baby monkfish tails
- 4 strips of bacon, chopped
- 2 carrots, diced
- 1 parsnip, diced
- 1 onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help achieve a nice roast on the monkfish and vegetables.
- Prepare the ingredients: rinse the baby monkfish tails under cold water and pat them dry with paper towels. Season both sides of the monkfish with salt and pepper.
- In a large mixing bowl, combine the diced carrots, diced parsnip, and chopped onion. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss the vegetables until they are evenly coated with oil and seasoning.
- In a large oven-safe skillet or roasting pan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped bacon and cook until it starts to become crispy, about 4-5 minutes.
- Once the bacon is crispy, add the seasoned root vegetables to the skillet. Stir to combine and cook for an additional 5 minutes, allowing the vegetables to absorb some of the bacon fat.
- Push the vegetables to the sides of the skillet, creating space in the center for the monkfish. Place the monkfish tails in the center of the skillet, skin side down, and allow them to sear for about 2-3 minutes without moving them.
- Transfer the skillet to the preheated oven and roast for approximately 25-30 minutes, or until the monkfish is cooked through and flakes easily with a fork. The internal temperature should reach about 145°F (63°C).
- During the last 10 minutes of roasting, stir the vegetables to ensure they cook evenly and soak up the flavors from the bacon and monkfish.
- Once cooked, remove the skillet from the oven and let it rest for a few minutes. This will help retain the juices in the monkfish.
- To serve, plate the roasted baby monkfish tails alongside the bacon and root vegetables. Drizzle any remaining juices from the skillet over the top for added flavor.
- Enjoy your delicious Roasted Baby Monkfish with Bacon and Root Vegetables, a delightful French-inspired dish!
Tips
- Pat the monkfish completely dry before seasoning to ensure a perfect sear and prevent steaming.
- Use an oven-safe skillet to minimize dishes and maximize flavor development.
- Don't overcrowd the pan—give your vegetables and fish enough space to roast properly.
- Use a meat thermometer to check the monkfish's internal temperature, aiming for 145°F (63°C) for perfect doneness.
- Let the dish rest for a few minutes after cooking to allow juices to redistribute, ensuring a moist and tender result.
- Choose fresh, high-quality monkfish and thick-cut bacon for the best flavor profile.
- If possible, use a cast-iron skillet for even heat distribution and beautiful caramelization.
Nutrition Facts
Calories: 289kcal
Carbohydrates: g
Protein: 21g
Fat: g
Saturated Fat: g
Cholesterol: mg
