Roasted Monkfish with Parma Ham

45 minutes
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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  • 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


  • Place the potatoes in a large pan of boiling salted water and cook for 20 minutes or until tender. Drain well and tip onto a large roasting tray.

  • Preheat the oven to 220C/200C Fan/Gas Mark 7.

  • Toss the onion, courgettes, peppers, olive oil and tomatoes with the juice of 1 lemon in the roasting tray along with the boiled potatoes.

  • Wrap each monkfish with a slice of Parma ham, then lay it on top, over the rest of the vegetables and garlic and drizzle with 15ml lemon juice. Season well, then cover with foil.

  • Roast in the oven for about 30-35 minutes until just tender and cooked through (add a little more cooking time if the fish is very thick at the tail end).

  • Squeeze over 1 more lemon to taste before serving, along with some fresh basil leaves.

  • Serving Suggestions: Serve immediately with fresh bread to mop up any juices.

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