- 4 monkfish fillets
- 250 gr sweet pancetta
- 180gr pesto alla genovese
- 300gr cherry tomatoes
- Cane sugar
- 1 garlic clove
- Extra Virgin Olive Oil
- Salt & Pepper
Wash and cut into 2 pieces cherry tomatoes.
Lay them on a baking pan covered with parchment paper, season with cane sugar, origan, salt, pepper, oil and one garlic clove.
Cook them 45-50 mins at 140°.
Lay some cling film on a smooth surface and place slices of pancetta very close one to the other, slightly overlapping.
Lay the monkfish fillet and wrap it tight in the film. Repeat this action for each monkfish fillet and leave to stand.
Remove the cling film from our fish & pancetta rolls and cook them in pan, with a drizzle of oil for 10 minutes. Make sure to turn them to obtain a uniform crunchy pancetta.
Serve your rolls cut, with a spoon of pesto alla genovese and your confit cherry tomatoes fresh from the oven.