625 g (1 1/4 lb) piece of skinless monkfish fillet, boned and cut into 2 fillets
2 tablespoons toasted pine nuts
3 tablespoons drained capers
4 tablespoons extra virgin olive oil, plus extra for oiling
juice of 1 lemon
handful of flat leaf parsley, chopped
salt and pepper
Lay the Parma ham slices slightly overlapping on a piece of greaseproof paper. Place 1 monkfish fillet on top and lightly season. Lay the other fillet on top, the thin end facing the thick end to make a uniform-sized piece of fish. Use the greaseproof paper to roll the Parma ham around the fish. Slide on to a lightly oiled baking sheet.
Cook under a preheated hot grill for 10 minutes, then turn over and cook for a further 7–10 minutes until the fish is cooked through and the Parma ham is crisp – to check whether the fish is cooked, insert the tip of a metal skewer into the centre, which should come out warm. Meanwhile, mix together the remaining ingredients.
Cut the monkfish into thick pieces and serve with the sauce drizzled over.