Fish and Seafood Recipes - Roast Monkfish with Parma Ham Recipe

Ingredients

Serve 4

• 4 x 175 g/6 oz monkfish fillets

• 4 rosemary sprigs

• 8 slices Parma ham

• 2 tablespoons olive oil, plus extra for brushing

• 1 red onion, chopped

• 1 garlic clove, chopped

• 6 tomatoes, skinned, deseeded and roughly chopped

• 1 teaspoon capers, roughly chopped

• handful of flat leaf parsley

• salt and pepper

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Method:

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. Cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes.

3. Heat 1 tablespoon of the oil in a saucepan. Add the onion and garlic and fry over a low heat for 5 minutes.

4. Add the tomatoes and capers, mix well, then add the remaining olive oil and parsley.

5. Season to taste with, salt and pepper. Serve the fish with some of the sauce spooned over one end.