Meals and Courses

Parma Ham and Pesto-Wrapped Monkfish

cook 30 mins
  • 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.
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