Roasted Baby Monkfish with Bacon and Root Vegetables

• 4 tails baby monkfish
• 8 slices bacon
• 1 salsify
• 1 celery root
• 2 parsnips
• Sherry vinegar to taste
• 1 bunch Italian parsley chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

1. Clean the skin of the monkfish and remove the central bone.
2. Tie up the tails with the slice of bacon that you have slightly pounded.
3. Clean all the vegetables and cut them in large chunks.
4. In a saute pan over medium heat, sear the monkfish to give a little color to the bacon, reserve.
5. In the same pan saute the vegetables in the residual fat from the bacon, for 6 to 8 minutes or until they start to caramelize add a little bit of sherry vinegar and reduce it by half.
6. Place the monkfish tails on top of the vegetables and cover, let the tails cook in their own steam.
7. Add a little bit of fresh chopped parsley on top and serve as is

monkfish, bacon, celery root, parsnips, sherry vinegar, parsley, olive oil, salt

Taken from www.foodnetwork.com/recipes/roasted-baby-monkfish-with-bacon-and-root-vegetables-recipe.html (may not work)