Monkfish Cheeks, Spinach, Tomatoes & Bacon Lardons (gf)
THIS fantastic fish normally costs a fortune so is out of a lot of people price range, however Monkfish Cheeks are a lot cheaper and in mine and many chefs opinions they are way nicer.
Ask your fishmonger if they have them, if not then ask them to order them in for you.
There is a thin membrane on the cheeks which must be removed or it make the fish tough when cooked. It is dead simple to do. I suggest you ask your fishmonger to do it if you are unsure.
You can use any meaty white fish for this dish, cod or hake would be great as would seabass fillets or even chicken or steak pieces.
You will need – 1 Pan, 1 sharp knife, 1 seafood chopping board (blue), 1 sharp knife, 1 small pot, 1 fork