Rinse and pat dry the monkfish. If using one large piece, cut it into two equal pieces. Lay the bacon slices on a cutting board or work surface, slightly overlapping them.

Place one monkfish fillet on top of the bacon. Season with curry powder, white pepper, fresh or dried dill, and coarse fennel salt (or use freshly ground salt if you don’t have flavored salt).

Heat olive oil in a Dutch oven or large sauté pan. Sear the monkfish roast on all sides over medium heat until the bacon is lightly browned.

Meanwhile, remove the fronds from the fennel bulbs and cut the bulbs into quarters. Add them to the pot with the cumin seeds and lightly brown the fennel pieces.

Pour in the white wine. Lightly season the fennel with salt and pepper. Cover the pot and simmer gently for 25 minutes.

Remove the roast, slice it, and serve with the fennel pieces and white wine sauce. You can serve it with plain rice or homemade mashed potatoes if you like.