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    • Monkfish with Bacon and Lentils

    Mark Sharron
    Medium difficulty
    45 minutes
    02-Apr
    Monkfish with Bacon and Lentils is a delicious and nutritious dish that is sure to please even the pickiest of eaters. This dish is surprisingly easy to make and can be prepared in under an hour. It's packed with flavourful ingredients, including monkfish, bacon, onion, garlic, and lentils, and seasoned with thyme, oregano, salt, and pepper. The combination of all these ingredients creates a dish that is both hearty and satisfying. Enjoy this dish as a main course or as a side dish to any meal. 
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    Ingredients

    • 1 lb monkfish fillet, cut into cubes
    • 4 slices bacon, diced
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 cup green lentils
    • 2 cups vegetable broth
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • Salt and pepper to taste
    • 2 tablespoons olive oil
    • 1/4 cup white wine
    • 1/2 cup chopped parsley

    Method

    • How to Make Monkfish with Bacon and Lentils
    • Rinse green lentils under cold water and drain
    • Dice monkfish fillet into evenly sized cubes
    • Dice bacon into small pieces
    • Dice onion evenly
    • Mince garlic cloves
    • Heat 1 tablespoon olive oil in a large pan over medium heat
    • Add bacon to the pan, cook until lightly golden and crispy, then remove with a slotted spoon and set aside
    • In the same pan with bacon fat, add onion and cook until softened
    • Add minced garlic to the onions, cook for 1 minute until fragrant
    • Stir in lentils, thyme, and oregano with the onions and garlic
    • Add white wine to deglaze the pan, scraping up any browned bits
    • Pour in vegetable broth, bring mixture to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes or until lentils are tender
    • While lentils simmer, season monkfish cubes with salt and pepper
    • Heat remaining olive oil in a separate nonstick pan over medium-high heat
    • Add monkfish to hot pan, sear all sides until just opaque and firm, 4–6 minutes total, then remove from heat
    • When lentils are cooked and liquid mostly absorbed, stir in seared bacon and half the chopped parsley
    • Taste lentil mixture and adjust salt and pepper if needed
    • Plate lentil and bacon mix as a bed on each serving plate
    • Arrange seared monkfish cubes on top of lentils
    • Garnish with remaining parsley
    • Serve immediately while hot