Monkfish Wrapped in Parma Ham

Monkfish wrapped in Parma ham, baked until tender and served with a rich, buttery finish.

SERVES 4

Ingredients

  • 4 monkfish tails (approx. 200g each)

  • 400g Parma ham

  • 50g butter

Method

  1. Remove the thin, glassy membrane from the monkfish by carefully cutting and peeling it away.

  2. Rinse the fish under cold water and pat dry.

  3. Wrap each monkfish tail tightly in Parma ham.

  4. Wrap each piece in greaseproof paper and place on a baking tray.

  5. Bake in a preheated oven at 200°C / 400°F / Gas Mark 6 for 20 minutes.

  6. Remove from the oven and carefully unwrap the fish.

  7. Smear each portion with butter and return to the oven, uncovered, for 5 minutes.

  8. Remove from the oven and let rest for a couple of minutes. Slice into 2cm thick pieces.

  9. Serve with risotto, boiled new potatoes, or garden vegetables.