This baked Monkfish wrapped in ham slices is easy to prepare and considered an excellent second main dish. With baked tomatoes, fresh rocket or, with potatoes, it becomes a very tasty dinner, especially in winter time.
The beautiful recipe has been passed on from a close family friend and I hope you will love it as much as my Mum and I do.
Here you can play with the contrast of the flavoured cooked ham and the delicate fish, completing the taste with lemon zest, a touch of garlic and parsley for a incredible experience to your palate. Enjoy!
Serving 2 people
INGREDIENTS:
1 large monkfish tail
1 large organic garlic clove
3 teaspoons fresh parsley
1 bio lemon zest
5 parma ham slices
500g cherry or vine tomatoes
extra virgin olive oil
salt
Preheat the oven at 170/180°C/Fan
In a small bowl grate the lemon peel only - make sure you don't grate the white part - add the chopped parsley, garlic, a pinch of salt, 3 teaspoons of olive oil and mix.
Take a large oven tray, sprinkle with olive oil, place the monkfish and with a knife create two parallel cuts where the bone is, like in my picture below.
Stuff the cuts with the parsley, lemon zest and garlic and wrap the monkfish with the parma ham slices. Place the tomatoes all around the tray and the fish; sprinkle with olive oil everywhere and add salt to the tomatoes but not on the fish as parma ham is already salty.
Cook for around 25 mins and grill at 220°C for the last 5 mins. This will make the ham and tomatoes a bit crispier.
Serve with bread; this is perfect with the Italian bread scarpetta!
Enjoy!!
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