Speck-wrapped monkfish fillets
Fish second courses
I made this dish to go alongside the Roasted Feta with Thyme Honey recipe that I absolutely loved. If you want to serve a crowd and turn this into an appetizer, after cooking the monkfish, cut into half-inch discs. With some garnishy type stuff, it can be a cute little appy as well! As a main, I generally serve it with orzo with a heavy sprinkling of grated cheese, and garnish with EVOO, lemon zest, and a bit of finely chopped italian parsley. You could definitely add in some cherry tomatoes and/or crumbled greek feta if you like.
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