Ingredients (for 4 people)

• 600gr monkfish
• 80gr smoked bakon (I’ve used parma ham)
• 600gr pumpkin, peeled and cut
• 20gr garlic cloves, peeled
• 150gr sweet potato, peeled and cut
• 50 gr heavy cream
• salt and pepper

How to:

Season the pumpkin, sweet potato and garlic cloves, wrap in aluminium foil and bake the parcel in a preheated oven at 180°C for  approx 40min

Puree with olive oil, heavy cream season and set aside.

Wrap the monkfish loins with thin slices of bacon and roast in the oven for about 7 min at 180°C.

Serve with greens

Recipe via: fin and flounder and twitpic.