PANCETTA WITH MONKFISH AND ROSEMARY & GARLIC OIL, SERVED WITH SWEET POTATO MASH
3 tbsp Yorkshire Drizzle Rosemary & Garlic Oil
2 x 400g pieces of monkfish
Salt and freshly ground Black Pepper
8-10 slices of Pancetta
4 Sweet Potatoes, peeled and diced
1 Tbsp Yorkshire Drizzle Garlic Oil
Bring a pan of water to the boil and cook the potatoes for 10-12 minutes, until tender.
For the monkfish, heat the rosemary and garlic oil in a pan.
Sprinkle the salt and freshly ground black pepper on the monkfish and wrap in the pancetta.
Sear the wrapped pancetta in the pan for 4-5 minutes, or until cooked through.
Drain the potatoes and transfer to a blender with the seasoning and garlic oil. Blend until smooth.
To serve, spoon the mash onto a serving plate and top with the wrapped monkfish.
Serve with a little warmed Rosemary & Garlic oil drizzled over the fish.