Place the monkfish on a board and cut either side of the backbone to produce 2 fillets.

Cut the skin from the lemon, slice and remove the pips.

Lay the slices on the cut side of one of the fillets.

Arrange the bacon on a chopping board, slightly overlapping but with enough to cover the length of the fish.

Season with the pepper then place the other fillet on top.

Wrap the bacon around the fillets then tie at 4cm, 2 inch intervals with string.

Heat the oil in a frying pan over a medium heat and sear the fish all over to get a golden colour.

Preheat the oven to 180C/350F/160FAN/Gas4 and bake for 20 minutes.

Leave the fish to rest for 5 minutes, loosely covered in foil, before carving into slices.