Baked monkfish wrapped in bacon with Thai green curry sauce

You might think this is an odd collection of flavours, but when they're put together and you've tasted it, you'll make it again and again!

• Preparation: 15 mins
• Cooking: 30 mins
• Serves: 4

What you need:

• 2 monkfish tail fillets, trimmed and skinned
• 250g streaky bacon, halved
• 1 aubergine, in 3-4cm dice
• 3 tbsp vegetable oil
• 1 jar Loyd Grossman Thai Green Curry sauce
• 2 tbsp chopped fresh coriander

What you do:

1. Preheat oven at 200C
2. Slice the monk fish into large 40mm chunks
3. Wrap the bacon around the monk fish and secure it with a cocktail stick
4. Brush a deep baking dish with oil; place the aubergine on the bottom and the monk fish on top
5. Drizzle the remaining oil over the fish and aubergine evenly, bake for 20 minutes
6. Take out of oven, pour the Thai Green Curry Sauce and return to oven for a further 10 minutes or until the fish is cooked
7. Remove from oven and leave to cool for 2 minutes
8. Garnish with lots of chopped coriander and serve with steamed Thai Jasmine rice

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