for 4/6 people
1 kg of slices of monkfish already cleaned by the fishmonger
400 g of shallots
1 pound of bacon
1 glass of wine recommended
butter, salt and pepper to taste
Recommended wine Valdobbiadene Prosecco Superiore D.O.C.G. Spumante Brut
Wash the fish slices and dry them well. Chop the bacon and chop it. Clean and wash the shallots and carrots and cut them into slices, then cook them in steam tooth. When cooked, drain and pour the vegetables in a large baking dish. Place the fish over the vegetables, add the bacon, little salt, add the wine and add some butter over the sides and on the surface of the fish. Switch the baking dish in oven at 200 C degrees and bake it for three quarters of an hour. Put the fish slices on a platter, garnish with vegetables and bacon and drizzle with the sauce formed during cooking.