Stilton stuffed monkfish

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​