Simple but absolutely delicious.
- 2 Monkfish fillets
- 6 slices Parma ham
- good olive oil
- On a large chopping board, lay out the ham, with the slices overlapping slightly. Place the Monkfish in the middle of the ham, and wrap it up in the ham slices.
- Place in a lightly oiled roasting tray and drizzle with a little olive oil then season well.
- Cook in the oven for 20-30 minutes. You don’t want to overcook the fish, so make sure that you check it regularly. When cooked through, the ham should be crackly and the fish firm and warm in the middle. If you are not sure, you can always use a skewer to test if it is.
- Serve with crushed new potatoes and lightly cooked samphire or green beans, drizzled with a little more good olive oil.