In this monkfish with bacon and beer recipe, Marie-Claude shares her standout succulent dish. A generous meal meant for 4 people.

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  • 2 monkfish tails weighing about 600 g, peeled
  • 8 thin slices of smoked bacon
  • 2 cloves of garlic
  • 2 tablespoons chopped parsley
  • Some sage leaves
  • Espelette chilli pepper
  • 20 cl of beer
  • 20 g butter or 1 tablespoon oil


  • Preheat the oven to 180°C (350°F). Remove the brown skin from the monkfish, ensuring no traces of skin remain. Make slits along both sides of the bone and slide a slice of bacon into each. Add a bit of pressed garlic and parsley to each slit. Sprinkle with Espelette pepper. Wrap two bacon slices around each tail at an angle and tie everything securely. Place the monkfish in a buttered baking dish. Drizzle with beer and bake for 30 minutes, basting regularly. When ready to serve, cut the strings and remove the fillets.

Julie's advice:

I advise you to reduce the amount of garlic so that it doesn't mask the flavour of the fish. There's no need to salt this dish, the bacon takes care of that. Marie-Claude got this recipe from her mother Renée, who she describes as a "cordon bleu". Her father was a fisherman.

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