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    • Roasted Monkfish with Parma Ham

    Roasted Monkfish with Parma Ham

    Mark Sharron
    Easy
    45 minutes
    4

    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

    • Roasted Monkfish with Parma Ham: Step-by-step Method
    • Preheat oven to 200°C (fan 180°C/gas mark 6)
    • Bring a pan of salted water to the boil
    • Add halved new potatoes to boiling water
    • Simmer potatoes 8-10 minutes until just tender
    • Meanwhile, place red onion, courgette, red pepper, and yellow pepper on a baking tray
    • Drizzle 1 tablespoon olive oil over vegetables
    • Season vegetables lightly with salt and pepper (using sodium in Parma ham as reference)
    • Toss vegetables to coat evenly in oil
    • Drain potatoes and add to tray with mixed vegetables
    • Spread vegetables and potatoes in a single layer on tray
    • Roast vegetables and potatoes for 20 minutes
    • While vegetables are roasting, check monkfish tail and pat dry with kitchen paper
    • Spread finely chopped sundried tomatoes over top of monkfish tail
    • Sprinkle crushed garlic and coarsely chopped basil evenly over the monkfish
    • Season monkfish with ground black pepper (avoid extra salt)
    • Lay Parma ham slices on a board, slightly overlapping
    • Place monkfish on top of the ham
    • Roll ham around monkfish to form a tight seam
    • Drizzle remaining tablespoon olive oil over a second baking tray or ovenproof dish
    • Place wrapped monkfish on tray, seam-side down
    • After vegetables have roasted 20 minutes, add baby plum tomatoes to tray, mixing gently
    • Put wrapped monkfish in oven with vegetables for 18–22 minutes, depending on thickness
    • Check monkfish is just cooked through: opaque and firm but still moist in the center
    • Remove both trays from oven and let monkfish rest 2–3 minutes
    • Meanwhile, slice lemons; squeeze juice from half a lemon over roasted vegetables, reserving some lemon wedges for serving
    • Slice monkfish crosswise into thick portions, cutting through the Parma ham wrap
    • Arrange vegetables and potatoes on warm plates, place slices of monkfish over vegetables
    • Spoon any drippings from monkfish tray over fish for flavor and shine
    • Garnish with a scatter of leftover basil and lemon wedges
    • Serve immediately while hot