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Cooking With Chef Hermann: Bacon Wrapped Monkfish

Bacon Wrapped Monkfish


  • 8 bacon slices
  • A garlic clove, crushed
  • 1 head frisée
  • Four six ounce Monkfish fillets
  • 2 TB Canola oil
  • Salt and Pepper


Preheat oven 400. Cook bacon in skillet until cooked, but not crisp.  Set aside on towels to drain.

Add garlic to skillet and cook until tender, about 2 minutes then add the frisée and cook until just tender. Adjust seasoning with salt and pepper.

Sprinkle monkfish with salt and pepper.  Wrap the fillets with the bacon crosswise.  Cook in medium-hot skillet, undisturbed until lightly browned.  Turn fillets and roast in oven until done.

Serve warm over the frisée.