ROAST MONKFISH WRAPPED IN PARMA HAM

Monk Fish.
Monk Fish.
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ROAST MONKFISH WRAPPED IN PARMA HAM

Beech Hill Country House Hotel chef Miriam Pascua says it’s hard to beat monkfish for versatility and taste.

ROAST MONKFISH WRAPPED

IN PARMA HAM

This is a main course dish whose appetising appearance will not mislead you. It has delicious tastes to match its looks.

Ingredients

1 lb monkfish tail

2 or 3 pieces Parma ham

Salt and pepper

1 tblsp olive oil

Method

Season the fish and wrap it in the Parma ham. Heat a frying pan, pour in the olive oil, heat that and put the monkfish in it. Fry both sides for just a few seconds each side. Then put into the oven for 5 minutes at 180C. Put to one side.

Vegetables

1 red pepper and 1 yellow pepper, thickly sliced

1 courgette

2 garlic cloves, crushed

1 tblspn olive oil

Salt and pepper

Heat the pan, add the olive oil. When it is hot add the garlic and then the vegetables, and season. Toss for just a couple of seconds and then put into the oven for 2 – 3 minutes at 170C.

Slice the fish/ham and arrange on plates as in our photograph.