Monkfish Roasted with Parma Ham and Sun-Dried Tomatoes

A lovely dish that is easy to make, very easy on the eye and great tasting.

Serves 4

What you need…

1 small jar of sun-dried tomatoes in oil

2 large handfuls of fresh basil

Olive oil

16-20 slices of Parma ham

4 x 200g/7oz monkfish tail fillets, trimmed

Sea salt and black pepper

Balsamic vinegar and rocket (optional, to serve)

What to do…

Pre-heat oven to 200c/400f/gas 6. Place sun-dried tomatoes and half their flavoursome preserving oil in a food processor with all the basil and blend until smooth. While blending, add the remaining preserving oil to the paste until it’s nice and spreadable.

Take four A4-sized pieces of greaseproof paper. Rub some olive oil over each piece and lay about 4 slices of Parma ham snugly next to each other, on each piece of paper. Divide your paste into 4, smearing each quarter evenly over the ham. Then, place your monkfish fillets at one end, season, and, using the greaseproof paper as an aid to wrap the monkfish firmly in the Parma ham, fold and roll up. Slide the Parma ham-wrapped monkfish off the greaseproof paper onto an oiled baking tray (with sides as liquid will escape during cooking and make a right mess of the oven – been there, done that!). Roast for 15-20 minutes.

To serve your monkfish roasted with Parma ham and sun-dried tomatoes, either slice up or serve each portion whole, ideally with really buttery mashed potato. Garnish with drizzled balsamic vinegar over the fish and scattered rocket over the whole plate.

It’s quick, gorgeous and looks like it’s taken hours of slaving. Ideal for a dinner party as it can be prepared in advance, kept covered and refrigerated until you are ready to pop it in the oven; or for a family supper when you fancy something a little different.

Inspired by…

Jamie Oliver

How Easy…

Very easy and hardly any clearing up!

2 Comments

    • Cindy Duffield says:

      Hi Polly,

      Thanks for your feedback. It does say at the end of the recipe, that it was inspired by Jamie Oliver. I go through my mountains of cookery books and choose recipes that appeal to me to test their flavour, how easy they are, how messy they are etc. Some, I tweak and some I follow precisely. The point of my blog is to share recipes that many of us have tucked away in cookery books that we might not get a chance to try – I’m trying them and sharing my experience.

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