Monkfish wrapped in Parma ham
A quick but elegant dish to prepare
- 2 courgettes cut into chunks
- 1 large red onion
- 2 yellow peppers
- 6 firm plum tomatoes
- 300g baby new potatoes
- 3 tbsp olive oil
- 8 slices of Parma ham
- 4 x 150g Monkfish tail fillets, sinew removed
- Salt and pepper
Goes well with bacon or ham and is a quick but elegant dish to prepare.
- Preheat the oven to 200 C, gas mark 6. Cut the courgettes, onions and peppers into large chunks. Half the tomatoes. Put in a large roasting tray with the new potatoes, olive oil and seasoning and toss to coat completely in the oil. Place in the oven and cook for about 30 minutes or until the vegetables are just tender.
- Once the veg is in the oven, start on the Parma ham. Wrap the ham slices round the monkfish fillets ensuring they are completely covered. Put in a frying pan for 1-2 minutes until they are brown all over. You are just sealing the fish, not cooking it. Remove and place on a baking tray and cook in the oven for 15-18 minutes. Serve with the roasted vegetables.