Monkfish and Parma Ham

Method

• Preheat the oven to 200C/fan 180C/ Gas Mark 6.
• Line 2 oven trays with baking parchment.
• Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
• Season the monkfish all over with salt and black pepper and put on the baking trays.
• Divide the tomato sauce between the trays and spread it over the fish.
• Lay the Parma ham slices on a board and place the monkfish fillets, seam-side down, across the middle of the slices.
• Starting 2cm from the edge, roll the fish up in the ham, almost to the end. Tie the rolled fillets with string in 3 or 4 places.
• Half-fill a frying pan with oil. Heat the oil to 190°C and deep-fry the monkfish, in batches if necessary, for about 3 minutes until they are golden brown.
• Serving Suggestions: Serve with salad leaves dressed with olive oil and white wine vinegar.