Stilton stuffed monkfish

- Last updated on GMT

Preparation...20 minsCooking...25 minsServes...fourtwo lemons50g fresh white breadcrumbsfive tbsp parsley, choppedtwo tbsp olive oilsalt and black...

Preparation​...20 minsCooking...​25 minsServes...​four

  • two lemons
  • 50g fresh white breadcrumbs
  • five tbsp parsley, chopped
  • two tbsp olive oil
  • salt and black pepper
  • 125g blue Stilton cheese, crumbled
  • 125g dried, ready-to-eat apricots, chopped
  • One kg monkfish tail, filleted
  • five slices unsmoked lean streaky bacon

Grate the rind of 2 lemons. Place in a processor with the breadcrumbs, parsley, a tablespoon of oil, apricots and Stilton. Season and process until well mixed

Lay one fillet, flat side up on a board. Spoon the crumb mix onto the fish and top with the other fillet to make a parcel

Place the bacon on a chopping board and using the back of a knife, run the edge along the bacon to stretch. Use to wrap round the monkfish parcel.

Brush with the remaining oil. Using white household string, tie the monkfish parcel at 2 inch intervals. Tuck a few sprigs of thyme under the string for extra flavour

Place in a non-stick roasting tin and bake for 20-25 minutes. Replace the thyme just before serving with new potatoes and greens

Tip: If monkfish is unavailable try any firm white fish such as cod, coley or huss.

supplied by the Stilton Cheese Makers' Association

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