Monkfish and Parma Ham

20 minutes
Amount Per Serving: Calories 156.79; Fat 11.42g; Carbs 7.05g; Sugars 2.29g; Fibre 1.61g; Protein 5.7g; Sodium 3.89g
This recipe for monkfish is low-effort, quick and tastes good as well. Much like fixing any fish with just the basic ingredients, it will surely please anyone.
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  • 1 tablespoon sun-dried tomato paste
  • 6 pitted black olives, chopped
  • 2 tablespoons butter
  • 2 monkfish fillets, about 200g each
  • Slices of Parma ham


  • 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.

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