Prosciutto Wrapped Monkfish

Monkfish has a meaty texture but delicate flavour that makes it perfect for wrapping in wafer-thin Parma ham and roasting for a special fish dish.

Ingredients

For the Herb Mix

2 Tbsp Rapeseed Oil
2 Onions, peeled and chopped finely
20 g Parsley, chopped
20 g Tarragon, leaves picked and chopped
1 Tsp freshly Ground Black Pepper
150 g jar Roasted Peppers, drained and chopped

For the Monkfish

4 x 250 g Monkfish fillets
8 slices of Parma Ham
Sea Salt & freshly Ground Black Pepper
Rapeseed Oil

Method

For the Herb Mix

Heat a frying pan until hot
Add the Oil and Onions
Cook until tender, about 5 minutes
Place the Herbs in a bowl and you over boiling water to cover
Drain immediately through a sieve and squeeze away any excess water
Place the Herbs in a food processor along with the Onions, Black Pepper and Roasted Peppers
Blend to a puree

For the Monkfish

Preheat the oven to 190 degrees C
Season the Monkfish on both sides
Lay one fillet on the board and spoon over half of the Herb and Pepper mix
Top with the second fillet
Lay 4 slices of Parma Ham on a flat surface side by side slightly overlapping
Place the two fillets on top of the Ham and wrap around the fish
Repeat with the remaining fillets
Allow to rest in the fridge for at least one hour
Heat an ovenproof dish or frying pan until hot
Add the Oil and seal the fish on each side
Place in the oven for 15 minutes or until cooked through
Serve with seasonal vegetables

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