🍽️ Monkfish Roast with Bacon and Thyme Butter (Cyril Lignac)
Looking for an elegant and easy recipe to impress your guests? This monkfish roast with bacon and thyme butter inspired by Cyril Lignac is a guaranteed success. Tender, flavorful, and quick to prepare, this oven-baked monkfish recipe combines the delicate texture of the fish with the savory taste of bacon and the aromatic notes of thyme. Perfect for a festive meal or a refined dinner, it’s simple to make using accessible ingredients. Discover how to achieve perfectly cooked monkfish for a tender and delicious result every time.
I especially enjoy preparing this monkfish roast with bacon for special occasions, as it is both easy to make and always a hit with guests.
👉 View the French version of this monkfish roast recipe : Rôti de lotte au lard et beurre de thym de Cyril Lignac
⏱️ Practical Information
Preparation time: 20 minutes
Resting time: 1 hour
Cooking time: 20 minutes
Serves: 4
Difficulty: Easy
🛒 Ingredients
1 kg monkfish tail, skin removed
12 thin slices of smoked bacon
80 g butter
3 tablespoons olive oil
4 sprigs of thyme
Salt and pepper
👨🍳 Preparing the Monkfish Roast with Bacon
🌿 Thyme Butter
Take the butter out of the refrigerator 30 minutes before use to soften.
Remove the leaves from two sprigs of thyme.
Work the butter in a bowl until it reaches a soft, spreadable consistency.
Add the thyme, season with salt and pepper, and mix well.
Roll the butter in cling film and refrigerate.
🐟 Preparing the Monkfish
Remove the leaves from the remaining thyme sprigs.
Cut the monkfish lengthwise into two fillets and remove the central bone.
Place the fillets in a dish.
Drizzle with olive oil and sprinkle with thyme.
Season with salt and pepper.
Let marinate in the refrigerator for 1 hour (turn halfway through).
🔥 Cooking
Preheat the oven to 210°C (410°F).
Cut the thyme butter into slices.
Drain the monkfish, then reassemble the tail by placing the butter slices in the center.
Wrap with bacon slices and tie with kitchen string.
Bake your monkfish roast for 20 minutes, basting regularly.
Remove from the oven and let rest for 5 minutes before slicing into thick pieces.
💡 Tips for Perfect Monkfish Roast
Do not overcook to prevent the fish from becoming dry
Baste regularly during cooking for extra moisture
Use thin bacon slices to wrap the fish evenly
Let the fish rest after cooking for better tenderness
🔥 Tip: the monkfish is perfectly cooked when its flesh becomes firm and opaque
🍽️ Best Side Dishes
This monkfish roast with bacon pairs perfectly with:
- roasted potatoes
- homemade mashed potatoes
- seasonal vegetables
- creamy risotto
❓ FAQ
How do you prevent monkfish from becoming rubbery?
Avoid overcooking. Monkfish should remain tender and slightly firm in the center.
Can this recipe be prepared in advance?
Yes, you can prepare the monkfish ahead of time and keep it refrigerated before cooking.
What can I use instead of thyme?
You can substitute with rosemary or mixed herbs (Herbes de Provence).
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🌿 Origin and History of Thyme
Thyme is a Mediterranean herb that has been used since ancient times for both culinary and medicinal purposes. Valued by Egyptians, Greeks, and Romans, it was used to flavor dishes as well as for its antiseptic properties. Today, it remains an essential ingredient in cooking, especially for enhancing meats and fish like this monkfish roast with bacon.
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