INGREDIENTS:

22539 Celtic Coast Monkfish Tails
28743 Sliced Pancetta
1186 Fresh Sage Leaves
90274 Large Red Onions
2374 Light Brown Sugar
31639 Dry Red Wine
22799 Balsamic Vinegar
59937 Veg Stock Cube

METHOD:

Roll and tie up the fish and sage leaf in the panetta. Bake at 200C for 20 minutes or until a crispy coating of pancetta is formed.

For the balsamic sauce, pan fry the chopped onion in butter over a medium heat for 15 minutes, stirring occasionally. Add the sugar and cover – cook for 10 minutes, stir regularly.

Add wine, vinegar and stock – cook uncovered and stir occasionally until the liquid is reduced by half.

Slice the roasted fish whilst hot and serve with the balsamic sauce.