Baked monkfish wrapped in bacon with Thai green curry sauce

You might think this is an odd collection of flavours, but when they're put together and you've tasted it, you'll make it again and again!

Preparation: 15 mins
Cooking: 30 mins
Serves: 4

What you need:

2 monkfish tail fillets, trimmed and skinned
250g streaky bacon, halved
1 aubergine, in 3-4cm dice
3 tbsp vegetable oil
1 jar Loyd Grossman Thai Green Curry sauce
2 tbsp chopped fresh coriander

What you do:

Preheat oven at 200C
Slice the monk fish into large 40mm chunks
Wrap the bacon around the monk fish and secure it with a cocktail stick
Brush a deep baking dish with oil; place the aubergine on the bottom and the monk fish on top
Drizzle the remaining oil over the fish and aubergine evenly, bake for 20 minutes
Take out of oven, pour the Thai Green Curry Sauce and return to oven for a further 10 minutes or until the fish is cooked
Remove from oven and leave to cool for 2 minutes
Garnish with lots of chopped coriander and serve with steamed Thai Jasmine rice

Loyd Grossman

Try Loyd Grossman's deliciously tasty food range, including pour over sauces, soups, pasta and breads, for premium quality and inspired variety.

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