Ingredients
- 4 monkfish fillets
- 250 gr sweet pancetta
- 180gr pesto alla genovese
- 300gr cherry tomatoes
- Cane sugar
- Origan
- 1 garlic clove
- Extra Virgin Olive Oil
- Salt & Pepper
Roast monkfish with pancetta and tomatoes confit
Preparation of the recipe
1
Wash and cut into 2 pieces cherry tomatoes.
2
Lay them on a baking pan covered with parchment paper, season with cane sugar, origan, salt, pepper, oil and one garlic clove.
3
Cook them 45-50 mins at 140°.
4
Lay some cling film on a smooth surface and place slices of pancetta very close one to the other, slightly overlapping.
5
Lay the monkfish fillet and wrap it tight in the film. Repeat this action for each monkfish fillet and leave to stand.
6
Remove the cling film from our fish & pancetta rolls and cook them in pan, with a drizzle of oil for 10 minutes. Make sure to turn them to obtain a uniform crunchy pancetta.
7
Serve your rolls cut, with a spoon of pesto alla genovese and your confit cherry tomatoes fresh from the oven.