Monkfish is often referred to as “poor man’s crayfish”.  It has quite a dense texture and is very versatile but is particularly suited to roasting.

Ingredients (serves 4)

1 Monk trunk (skin and tail removed)
1 lemon
Freshly ground pepper and sea salt
2 TBspn plain unsweetened yoghurt
Streaky bacon (enough to wrap around the trunk overlapping)
Cooking oil (light olive oil or macadamia)
Sweet Chilli Sauce


You may wish to remove the skin and tail yourself but it is easier to ask the fishmonger to do it when you buy the fish.   It is preferable to also have the backbone removed at the same time.  This makes it easier to serve.

You will end up with 2 large fillets but place these together to resemble one whole trunk.

Pat trunk dry with paper towel.  Cut the lemon in half and rub over the trunk.  Smear the trunk with the yoghurt and season with salt and pepper.   Wrap the trunk with the streaky bacon making sure it overlaps slightly and no white fish flesh is exposed.  Carefully rub oil over the bacon encased trunk using your hands.  Secure the bacon with 3 or 4 toothpicks.

Place trunk in a roasting dish in a hot oven and cook for 30-40 minutes (depending on the thickness of the trunk it may take a little longer) but don’t overcook.

Remove from the oven and place on a hot platter, drizzle generously with a good quality sweet chilli sauce (preferably your own home made) and serve immediately. 

It looks spectacular and slices easily into serving portions. 

It is delicious served with steamed jasmine rice or sautéed baby potatoes and a tossed green salad.