Begin by washing and halving the new potatoes. Place them in a pot of well-salted water and bring to a boil. Cook for 10-12 minutes until they are fork-tender but not falling apart. Once done, drain the potatoes and leave them to air dry in the pot while you prepare the monkfish.

Take your monkfish tail and pat it dry with a paper towel. Season it generously with salt and sprinkle fresh thyme leaves on both sides. Next, wrap the monkfish with streaky bacon strips, ensuring the overlapping ends are positioned on the bottom to keep everything secure during cooking.

Preheat your oven to 200°C (390°F) or an air fryer to 180°C (350°F). Place the bacon-wrapped monkfish on a baking tray lined with parchment paper. Bake for 18-22 minutes or air fry for 15-18 minutes. The bacon should turn crispy, and the fish should be firm and opaque, reaching an internal temperature of 55°C (132°F) to 63°C (145°F).

While the monkfish cooks, heat a large frying pan over medium heat and add the butter. Once melted, add the cooked potatoes along with a few sprigs of thyme and a pinch of salt. Sauté for about 3-4 minutes until the potatoes begin to crisp and take on a golden color, stirring occasionally to ensure even cooking.

Stir in the zest of half a lemon and the dry cider into the sautéed potatoes. Allow the mixture to simmer until the cider reduces by half. Then toss in the samphire and sugar snap peas, squeezing the lemon juice over the top. Cover the pan and let the vegetables steam for a few minutes until they soften and brighten in color.

Once the bacon-wrapped monkfish is cooked to perfection, remove it from the oven. Carefully slice the monkfish and arrange it on plates next to the sautéed vegetables and vibrant greens. This Bacon Wrapped Monkfish with Potatoes and Samphire is now ready to impress with its beautiful presentation and mouthwatering flavors.