Monday, 22 July 2013

Monkfish Wrapped in Rosemary, Lemon and Parma Ham

This was so good. I bought a monkfish tail as a treat and I have split it into three and frozen the rest. I love monkfish but it's so expensive so I don't get it very often. The combination of the smokey salty parma ham and the soft fish is just amazing. They go so well together and the rosemary and lemon zest were a nice compliment to the fish. I served it with steamed greens and garlic mash.

Monkfish Wrapped in Rosemary, Lemon and Parma Ham
(adapted from Nigellisima - Nigella Lawson)
(Serves 2)

2 sprigs fresh rosemary, leaves stripped and chopped
zest ½ lemon
2 monkfish tail fillets
2 slices Parma ham
1 tbsp olive oil 

Preheat the oven to 200ÂșC.
Scatter the chopped rosemary and the lemon zest onto a chopping board, and then roll the monkfish in the mixture. The dampness of the fish should make everything stick.

Wrap each monkfish fillet with a slice of Parma ham. You made need two if the fillet is large

Drizzle the oil in a shallow roasting tin and place the Parma ham covered fish in the tin. Roast for 15 minutes or until the fish is just cooked.

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