• 4 pcs monkfish (each about 175 g/6 oz)
• salt & pepper
• 8 slices bacon, pancetta or prosciutto (very thinly sliced)
• 4 tbsps olive oil
• 2 tbsps lemon juice
• 2 tbsps caper (drained and rinsed)
• 1 bunch arugula

1. Heat the grill to it highest setting. Season the monkfish with salt and pepper and wrap with the thinly sliced meat of your choice, securing with cocktail sticks or kitchen string.

2.Place under the grill and cook for 10-15 minutes, turning frequently, or until the fish is cooked through.

3.Mix together the oil, lemon juice and capers, season with salt and pepper and set aside.

4.Serve the fish on a bed of rocket (Arugula Salad) with the dressing drizzled over.