Monkfish with Parma ham Recipe

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serves:

2

Skill:

easy

Cost:

not

Total Time:

00:00

Prep:

00:10

Cooking:

00:25

Nutrition per portion

RDA
Calories 445 kCal 22%

The soft, flavoursome monkfish works excellently with the powerful taste of parma ham in this recipe.

Ingredients

  • 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

Method

  • 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.

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