Roast Monkfish with Parma Ham Recipes

Ingredients :

4 x 175g monkfish fillets

4 rosemary sprigs

8 slices Parma ham

2 tbsp olive oil, plus extra for brushing

1 red onion, chopped

1 garlic clove, chopped

6 tomatoes, skinned, deseeded and roughly chopped

1 tsp capers, roughly chopped

handful of flat leaf parsley

salt and pepper

1. Season the monkfish with salt and pepper to taste, place the rosemary sprigs on the fish and wrap the slices of Parma ham around them.
2. Lightly oil an ovenproof dish and put the fish in it.
3. Cook in oven, 425F, gas mark 7, 15 minutes.
4. Heat 1 tbsp of the oil in saucepan, add onion and garlic and fry over low heat for 5 minutes.
5. Add tomatoes and capers, mix well, then add the remaining olive oil and parsley.
6. Season to taste with salt and pepper.
7. Serve the fish with some of the sauce spooned over one end.

Serves 4

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