I love to go to the fish market here in Vila Real de Santo António. I always go without knowing what to buy, I always go for the daily inspiration.

Today I chose monkfish, has really firm texture, both fried and grilled with ease and it holds together nicely.

Bacon wrapped monkfish. 2 Pers.

• 2 pieces of monkfish 200 gr / person
• 4 slices bacon
• Celtic Sea salt
• Pepper
• Olive oil

Rinse the fish well in cold water and dry with kitchen towel. Remove the bone in the center add salt and pepper. Wrap two slices of bacon around each fish fillet. Heat up a grill pan and pour in the olive oil. Fry over medium heat about 5 minutes per side.

When serving, I garnished with semi-dried small tomatoes that I have put in olive oil. Makes a delicious combination to break the bacon saltiness. Garnish with some green leaves.

Serve with: I made a salad

• 1/4 head of a small cabbage
• 1/2 yellow fresh onion
• 2 carrots
• A handful of fresh coriander
• Some roasted sunflower seeds (roast natural sunflower seeds in a dry skillet until they turn golden brown)
• Salt and pepper

Cut all the vegetables thinly with a mandolin. Chop the fresh coriander. Mix together in a bowl. This salad will keep for a few days in the fridge so do a little more.

Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove pressed
• 1 teaspoon honey

Stir together and poured over the salad. Mix well.