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    • Roasted Monkfish with Parma Ham

    Mark Sharron
    Easy
    45 minutes
    4
    Amount Per Serving: Calories 314kcal; Fat 10g; Sugars 11g; Sodium 1.4g; Carbs 28.7g; Protein 28.3g; Fibre 4.5g
    Fish doesn't have to be bland and boring. Monkfish is a meaty fish that can be wrapped in Parma ham and roasted for a dish with a delicate taste. This Mediterranean-style recipe is quick and easy to make. It's stuffed with sundried tomatoes and basil, which are served with a colourful vegetable side dish.
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    Ingredients

    • 600g monkfish tail, skinless
    • 400g new potatoes, cut in half
    • 1 red onion, roughly chopped
    • 2 courgettes, cut into small pieces
    • 1 red pepper, deseeded and cut into small pieces
    • 1 yellow pepper, deseeded and cut into small pieces
    • 2 tablespoon olive oil
    • 40g sundried tomatoes in oil, finely chopped
    • 1 garlic clove, crushed
    • 30g basil, coarsely chopped
    • 4 Parma ham slices
    • 200g baby plum tomatoes
    • 3 lemons

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serving Suggestions: Serve immediately with fresh bread to mop up any juices.

    Frozen Monkfish Products

    • Monkfish Fillet 200-250g