Butter the bread with a little of fresh butter.
Preheat a sauté pan over high heat. Place the bacon on the pan and cook for 2-3 minutes until crispy. Turn to colour for a further 2 minutes or so.
In the same pan, during or after the bacon is cooked, Add the sliced loaf bread one at the time to toast and colour for a minute or so. Remove each toast once coloured on the side onto serving plates. Add the salad leaves and top with the bacon
In a second pan, over high/medium heat, drizzle some oil and add the monk fish tails. Colour and cook for 2 minutes then add the butter, a pinch of chilli flakes and season with salt and pepper. Continue and baste the fish with the brown foaming butter until fully cooked or cooked to your liking. Remove from the heat and add a squeeze of lime.
Once ready, portion the monk fish tails and place over the prepared toasties.
Drizzle or spoon some of the cooking butter over if desired.
Serve and enjoy immediately
