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Cut monkfish into 8 pieces. Season with salt and pepper. Wrap a slice of bacon around each piece of fish and secure it with a toothpick.
Heat oil in a small non-stick skillet, and sauté garlic and rosemary for 1 minute to flavour oil.
Add fish and cook on all sides for 12 to 15 minutes, until bacon is crisp and fish is lightly firm in texture.
Serve on lettuce with lime or lemon wedges on the side.
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