Monkfish and Parma Ham

Method

• How to Make Monkfish and Parma Ham
• Preheat oven to 200°C (390°F)
• Pat monkfish fillets dry with paper towels
• Lay out slices of Parma ham on a board, slightly overlapping
• Spread half of the sun-dried tomato paste over each monkfish fillet
• Sprinkle chopped black olives evenly over the tomato paste
• Place monkfish fillet at one edge of the ham slices and roll tightly, wrapping the ham around the fish
• Secure ham with cocktail sticks if necessary
• In a large oven-safe frying pan, melt butter over medium heat
• Once butter foams, add wrapped monkfish and sear for 2-3 minutes on each side until ham is golden
• Transfer pan to oven and roast for 10-12 minutes, until monkfish is just cooked through
• Remove from oven and let rest for 3 minutes before slicing
• Plate by slicing monkfish into thick rounds, arranging attractively on warm plates
• Spoon any pan juices over the top for added flavor and shine
• Serve with simply dressed greens or a light Mediterranean salad
• This method can be executed efficiently, with prep and cooking steps streamlined.
• Searing and roasting can be performed in one pan without extra dishes.
• Sun-dried tomato paste and olive prep can occur while oven preheats.
• For higher protein, consider increasing monkfish portion per serving or reducing butter if needed.