Have you ever tried monkfish before? It has a mild, sweet flavour, similar to lobster, making it a perfect companion to salty bacon. Serve it up as a wholesome mid-week meal with plenty of fresh veggies. We went with sweet potato and green beans.

SERVES 4 // COOK TIME 40 mins

INGREDIENTS
1 tbsp olive oil, plus extra to grease
4 sweet potatoes, peeled and boiled
Salt and black pepper
4 × 150g monkfish fillets
2 sprigs rosemary, leaves only, finely chopped
Zest and juice of 2 lemons
¼ tsp paprika, plus extra to sprinkle
12 rashers bacon
300g green beans, trimmed
1 tbsp mayonnaise

METHOD
1. Preheat oven to 200°C and grease a baking tray.
2. Mash and season the sweet potatoes.
3. Season fish with pepper, rosemary, zest and paprika.
4. Arrange 3 bacon rashers overlapping slightly. Place a fish fillet on top and wrap bacon around it. Repeat.
5. Heat oil in a pan over medium heat and fry fish parcels until browned. Place on tray and bake for 10–12 minutes, until fish is cooked and bacon is crispy. Remove from oven and set aside.
6. Fry the beans in the same pan for 2–3 minutes over medium heat, until tender.
7. Mix the mayonnaise and lemon juice together.
8. Serve the fish parcels on the mash. Drizzle mayo over the beans and sprinkle with paprika. Serve the rest of the mayo on the side.

We are so lucky to live in a country where we have beautiful, fresh seafood by the plenty. A traditional paella, like this one, is always a crowd-pleaser at dinner parties or lazy Sunday lunches.