Serves: 2


1 x monkfish tail on the bone, fully trimmed of sinew

20-25 slices thin pancetta

50g parsley

zest 1 lemon

salt and pepper

400g new potatoes, cooked

100g butter

50g pitted green olives

juice of 1 lemon

salt and pepper

Serve with winter greens


1. Preheat the oven to 200°c

2. Lay out the pancetta on a board to form a sheet

3. Chop the parsley and add the lemon zest

4. Season the fish well, then roll in the herbs

5. Now lay onto the pancetta

6. Wrap up well

7. Seal in a hot pan on all sides. Then put into the oven to roast for 15 minutes.

8. Remove from the oven and leave to rest for 5 minutes.

For the supds

9. Foam the butter, add the spuds, cook until golden, add lemon and olives

10. Transfer to a bowl and break down a bit with a fork

11. Serve slices of fish with the spuds and greens

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