The soft, flavoursome monkfish works excellently with the powerful taste of parma ham in this recipe.
- 2 x 175g (6oz) monkfish fillets
- 4 slices Parma ham
- 45ml (3tbsp) virgin olive oil
- 100g (4oz) asparagus spears
- 100g (4oz) baby sweetcorn, halved lengthways
Preheat the oven to 190°C, 375°F, Gas 5. Season the monkfish with salt and freshly ground black pepper. Wrap each fillet with 2 slices of Parma ham.
Heat 15ml (1tbsp) of the olive oil in a frying pan and fry the monkfish fillets for 2-3 mins. Transfer to a small roasting tin and roast in the oven for 10 mins.
Toss the asparagus and baby sweetcorn in another 15ml (1tbsp) of the oil and place around the monkfish. Roast for a further 10-15 mins until the fish is firm to the touch and the vegetables are just tender.
Slice each monkfish fillet into 3 and arrange on top of the roasted vegetables. Drizzle over the rest of the olive oil and serve immediately.