Monkfish with Bacon or Pancetta
Monkfish with bacon or pancetta is a classic French bistro dish where firm, meaty monkfish tails are pan-seared and wrapped in or cooked with crispy, salty pork. The dish typically features white wine, shallots, garlic, and fresh herbs like thyme or parsley to create a rich, savory sauce. It originates from coastal regions of France, particularly Brittany and Normandy, where both monkfish and pork products are abundant.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, making it a substantial, low-carb meal. It provides excellent sources of omega-3 fatty acids, vitamin B12, selenium, and phosphorus from the fish, along with iron and zinc from the bacon.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 38 g |
| Carbs | 1 g |
| Fat | 18 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 680 mg |
| Vitamin B12 | 8.5 mcg |
| Selenium | 62 mcg |
| Phosphorus | 380 mg |
| Potassium | 450 mg |
| Niacin (B3) | 8.2 mg |
| Iron | 1.8 mg |
| Zinc | 3.1 mg |
| Omega-3s | 0.5 g |
Per 1 serving (about 180 g monkfish + 30 g pancetta) · estimated, varies by recipe
💡 What's interesting
Monkfish was historically considered 'poor man's lobster' due to its firm, lobster-like texture, and pairing it with bacon elevates it to a more luxurious bistro classic. Nutritionally, the combination creates a complete protein profile with all essential amino acids, while the bacon fat helps the body absorb fat-soluble vitamins from the fish.
