Monkfish Wrapped in Parma Ham

prep 15 mins cook 10–15 mins
  • 2 large or 4 small monkfish tails
  • 12 slices of Parma ham
  • 100 ml (3½ fl oz) white wine
  • 4 tablespoons lemon juice
  • 500 g (1 lb) new potatoes, scrubbed
  • 2 large mint sprigs, plus 12 mint leaves, finely shredded
  • 25 g (1 oz) butter
  • 300 g (10 oz) frozen peas, thawed
  • salt and pepper

Season the monkfish tails with pepper only and then wrap in the Parma ham. Place the wrapped tails in an ovenproof dish and roast in a preheated oven, 190°C (375°F), Gas Mark 5, for 5 minutes. Pour the wine and lemon juice over, return to the oven and cook for a further 5 minutes.

Meanwhile, cook the potatoes in lightly salted boiling water with the mint sprigs for 10 minutes, or until tender. Drain, stir in a little of the butter and season with salt and pepper.

Cook the peas in salted boiling water. Drain the peas and crush lightly with the back of a fork. Stir in the remaining butter and the mint leaves. Season with salt and pepper.

Remove the fish from the oven and cut into 4 or 2, depending on how many tails you have. Serve the roasted monkfish on top of the crushed peas and with the new potatoes. Pour over a spoonful of the cooking juices.

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