Collops of monkfish with smoked bacon and pesto dressing

11 September 2006
Collops of monkfish with smoked bacon and pesto dressing


(serves four)

8oz monkfish tail
4 rashers smoked bacon (grilled and cut into strips)
1 tomato (concassed)
salad leaves (dressed in walnut oil dressing)
chopped parsley
1tbs pesto
1tbs white wine vinegar
6tbs olive oil
6tbs ground nut oil

Cut monkfish into small collops and lightly flour and season. In a very hot pan sear the monkfish in a little olive oil turning once.

Place salad in the centre of a plate. Place monkfish collops around the salad. Drizzle pesto dressing over the monkfish.

Scatter the bacon over the dressing. Garnish with tomato concasse and chopped parsley.


2oz fresh basil
1 clove crushed garlic
1oz pine kernels
1oz grated parmesan
4tbs virgin olive oil
Blend dry ingredients and slowly add olive oil.


Mix pesto with vinegar and oils.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking