Monkfish is a lovely firm textured fish and perfect for summer evening meal (weather permitting) in the garden.
- 150g Fillet of Monkfish
- 1 Rasher Bacon
- 6 Asparagus Spears
- 6 Tenderstem Broccoli
- 100g Stilton
- 50ml Cream
- 75g Fusilli
First off boil the kettle and heat the oven to 220c. Wrap the bacon around the monkfish and then roast in the oven for about 10 minutes.
While that cooks boil or steam the asparagus and tenderstem. In another pan bring the cream to the boil then remove from the heat and crumble in the cheese, stir until it has melted.
In some salted boiling water cook the pasta until al dente. Once the monkfish is done turn off the oven and let the fish rest. In a large pan add the pasta, cheese sauce and vegetables and stir so that everything is nicely coated. Put into a bowl and top with the fish.