400 g (13 oz) monkfish, boned and cut into 4 fillets
1 red pepper, cored, deseeded and cut into chunks
handful of chopped parsley
4 tablespoons tapenade
salt and pepper
Toss the potatoes with the oil, season to taste and place in a large, shallow roasting tin. Place in a preheated oven, 220°C (425°F), Gas Mark 7 for 5 minutes.
Meanwhile, lay the pancetta slices on a large piece of greaseproof paper so they are slightly overlapping. Season the monkfish fillets and place side by side on the pancetta, with one thick end and one thin end at each side to make a uniform shape. Use the greaseproof paper to help you lift the pancetta up and over the fish so it is tightly wrapped.
Give the potatoes a good shake, then add the monkfish and red pepper to the tin. Return to the oven for a further 15–20 minutes until the fish and potatoes are cooked through. Meanwhile, stir the parsley into the tapenade, then serve with the fish and vegetables.