Crispy Bacon Wrapped Monkfish with Potatoes and Samphire
Bacon Wrapped Monkfish is a showstopper that’ll make your dinner table shine. After making this many times, I’ve discovered the trick to keeping it crispy and juicy. The golden, smoky bacon encases the tender monkfish, while the crispy potatoes and fresh samphire make this dish a cozy, better-than-takeout delight. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Marry Me Chicken Tortellini for a Cozy Dinner Night and Caramelized Onion, Bacon, and Parmesan Risotto for Comforting Bliss.
Why This Crispy Bacon Wrapped Monkfish with Potatoes and Samphire Is Pure Comfort
- Crispy bacon encasing tender monkfish
- Cozy, comforting side of potatoes and samphire
- Better than takeout, perfect for busy weeknights
- Easy to customize with your favorite seasonings
What You'll Need for Crispy Bacon Wrapped Monkfish with Potatoes and Samphire
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Monkfish fillets
- Bacon slices
- Baby potatoes
- Samphire
- Garlic cloves
- Olive oil
- Salt
- Black pepper
- Paprika
- Garlic powder
- Lemon wedges
- Optional: Fresh parsley
- Optional: Lemon zest
📝 Ingredient Notes
- Monkfish: Also known as anglerfish. You can substitute with cod or halibut if unavailable.
🛒 Tools & Equipment I Recommend
- Meat Thermometer — Ensures perfectly cooked, juicy monkfish every time. → See on Amazon
- Cast Iron Skillet — Distributes heat evenly for crispy bacon and potatoes. → See on Amazon
How to Make Crispy Bacon Wrapped Monkfish with Potatoes and Samphire
- Prepare the monkfish: Season monkfish fillets with salt, pepper, paprika, and garlic powder. Wrap each fillet with bacon slices, securing with toothpicks.
- Cook the bacon-wrapped monkfish: Heat olive oil in a skillet over medium heat. Add the wrapped fillets and cook until the bacon is crispy and the monkfish is cooked through, about 5-7 minutes per side.
- Cook the potatoes and samphire: Boil baby potatoes until tender. In the last 2 minutes of cooking, add samphire to the pot. Drain and season with salt, pepper, and garlic powder.
- Serve: Plate the bacon-wrapped monkfish with potatoes and samphire. Squeeze fresh lemon juice over the top and garnish with fresh parsley and lemon zest if desired.
Cook's Tips for Perfect Crispy Bacon Wrapped Monkfish with Potatoes and Samphire
- Common mistake and fix: Avoid overcooking the monkfish. Use a meat thermometer to ensure it reaches 145°F (63°C).
- Pro tip: Soak the samphire in cold water for 10 minutes before cooking to remove any sand or grit.
- Pro tip: For a smokier flavor, sear the bacon-wrapped monkfish in a cast iron skillet on the stovetop before transferring to the oven to finish cooking.
Storing & Reheating Crispy Bacon Wrapped Monkfish with Potatoes and Samphire
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can prepare the bacon-wrapped monkfish ahead of time and store it in the fridge until ready to cook.
Freezing Crispy Bacon Wrapped Monkfish with Potatoes and Samphire
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Microwave for 1-2 minutes, but be careful not to overcook and make the bacon soggy.
Recipe Notes
- Chef tip: For a spicy kick, add some red pepper flakes to the seasoning mix.
- Best substitution: If samphire is unavailable, you can substitute with asparagus or green beans.
- Make-ahead: The potatoes and samphire can be boiled ahead of time and reheated before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the bacon isn't crispy, you can finish it under the broiler for a few minutes, but watch closely to prevent burning.
Want to level up this recipe?
High-quality Olive Oil — Enhances the flavor of the monkfish and potatoes, making your dish shine. → Check price on Amazon
Crispy Bacon Wrapped Monkfish with Potatoes and Samphire
Ingredients
Main Ingredients
- Monkfish fillets
- Bacon slices
- Baby potatoes
- Samphire
- Garlic cloves
- Olive oil
Seasonings
- Salt
- Black pepper
- Paprika
- Garlic powder
- Lemon wedges
Optional Toppings
- Fresh parsley
- Lemon zest
Instructions
- Prepare the monkfish: Season monkfish fillets with salt, pepper, paprika, and garlic powder. Wrap each fillet with bacon slices, securing with toothpicks.
- Cook the bacon-wrapped monkfish: Heat olive oil in a skillet over medium heat. Add the wrapped fillets and cook until the bacon is crispy and the monkfish is cooked through, about 5-7 minutes per side.
- Cook the potatoes and samphire: Boil baby potatoes until tender. In the last 2 minutes of cooking, add samphire to the pot. Drain and season with salt, pepper, and garlic powder.
- Serve: Plate the bacon-wrapped monkfish with potatoes and samphire. Squeeze fresh lemon juice over the top and garnish with fresh parsley and lemon zest if desired.
Notes
- Chef tip: For a spicy kick, add some red pepper flakes to the seasoning mix.
- Best substitution: If samphire is unavailable, you can substitute with asparagus or green beans.
- Make-ahead: The potatoes and samphire can be boiled ahead of time and reheated before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the bacon isn't crispy, you can finish it under the broiler for a few minutes, but watch closely to prevent burning.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Microwave for 1-2 minutes, but be careful not to overcook and make the bacon soggy.
- Make ahead: You can prepare the bacon-wrapped monkfish ahead of time and store it in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 520
- Protein: 42g
- Fat: 28g
- Carbs: 25g
- Fiber: 3g
- Sugar: 2g
- Sodium: 1200mg
- Cholesterol: 120mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Bacon Wrapped Monkfish with Potatoes and Samphire FAQs
Yes, you can prepare the bacon-wrapped fillets ahead of time and store them in the fridge until ready to cook. However, it's best to cook the potatoes and samphire just before serving.
Overcooking is the most common reason for dry monkfish. Use a meat thermometer to ensure it reaches 145°F (63°C) and no more.
Yes, you can cook the bacon-wrapped monkfish in the air fryer at 375°F (190°C) for 10-12 minutes, flipping halfway through.
Samphire is a succulent coastal plant with fleshy, salty leaves. It's often used as a garnish or side dish and has a slightly crunchy texture.
While this dish is delicious, it's not particularly low in calories or fat. It's best enjoyed as an occasional treat.
A Warm Final Note
I can’t wait for you to try Crispy Bacon Wrapped Monkfish with Potatoes and Samphire and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
