4 pieces of monkfish tail, about 175 g (6 oz) each
2 tablespoons green pesto
4 slices of Parma ham
2 tablespoons olive oil
500 g (1 lb) fresh tagliatelle
1 bunch of spring onions, trimmed and thinly sliced
250 g (8 oz) cherry tomatoes, halved
200 g (7 oz) baby spinach leaves
salt and pepper
Spread the monkfish tails on one side with the pesto and tightly wrap each with 1 slice of Parma ham. Heat 1 tablespoon of the oil in a large, heavy-based frying pan and cook the monkfish tails over a medium heat, Parma ham-join down, for 3–4 minutes, then turn over and cook on the other side for 3–4 minutes until browned. Transfer to a roasting tin and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes.
Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the tagliatelle for 3–4 minutes or until just tender, then drain. Heat the remaining oil in a large saucepan and cook the spring onions over a medium heat, stirring frequently, for 1–2 minutes until slightly softened. Add the cherry tomatoes and cook, stirring, for 2 minutes, then add the spinach and cook, tossing, for 1 minute until just wilted. Toss in the drained pasta and season generously with pepper.
Serve the monkfish with the tagliatelle on warmed plates.