Monkfish With Parma Ham Food

MONKFISH WITH PARMA HAM RECIPE

Steps:

• 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.

MONKFISH IN PARMA HAM WITH RED ONION AND PEPPER MARMALADE.

Steps:

• Season and wrap each fillet with 2 slices of parma ham, tucking the seams underneath.
• Leave them in the fridge on alightly oiled baking sheet until just before serving.
• For Marmalade: Heat some olice oil in a saucepan and gently fry the finely chopped red onion until soft.
• Deseed and slice the peppers into long thin pieces.
• Add to the onion, cover and cook gently until softened and just holding a shape, about 20 minutes.
• Season with salt and pepper and stir in some freshly shredded basil leaves.
• Bake the monkfish at 190c/375F/ gas mark 5 for 10/12 minutes.
• Slice each fillet into 1cm pieces and serve fanned on a bed of red onion and pepper marmalade.