Ingredients
- 900g-1350g monkfish tails, filleted
- black pepper
- 8 large sage leaves
- 2 cloves garlic, crushed
- 15-17 strips of pancetta
- 2-3 tbsp extra virgin olive oil
- 2 skeins of cherry tomatoes, on the vine
Description
Treat Yourself To A Richly Flavourful Fish Dish With Sophie Grigson's Simple But Effective Recipe For Pancetta-wrapped Roast Monkfish
UK TV
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