- 4 monkfish fillets, membrane removed
- 8 roasted piquillo red peppers from a jar
- salt and freshly ground black pepper
- 4 tbsp basil, roughly chopped
- 4 tbsp flatleaf parsley, roughly chopped
- 4 tbsp chives, roughly chopped
- 20 slices pancetta
- Preheat the oven to 200C/400F/Gas 6.
- Slice the monkfish lengthways down the centre, not quite all the way through, to make a pocket.
- Place two piquillo peppers along the length of each open monkfish fillet and season with salt and freshly ground black pepper.
- Roll the fillets back up around the peppers.
- Place the herbs onto a plate and mix to combine.
- Roll the fillets in the herbs, to cover well.
- Lay five slices of pancetta onto a piece of aluminium foil, slightly overlapping. Place a stuffed monkfish fillet into the centre of the pancetta and wrap the pancetta over to cover the fish. Wrap up tightly in the foil and place onto a baking tray. Repeat with the remaining pancetta and stuffed monkfish fillets.
- Heat a frying pan until hot and add the foil wrapped fish. Cook for 15 seconds on each side.
- Return the parcels to the baking tray and place into the oven to cook for 10-15 minutes, or until the monkfish is cooked through.
- Serve the parcels still wrapped on plates. Cut the parcels open for your guests to release the aromas and allow them to dig in.