Ingredients

• 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

Directions

• 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.