Monkfish wrapped in Parma ham
- Portion size: Serves 4
- Takes 15 min to make and 20 min in the oven
- Difficulty: easy
This classic dinner party dish of monkfish wrapped in Parma ham has got BAGS of flavour from anchovies, lemon zest and the salty tang of the Parma ham.
Join Extradelicious to unlock Cook Mode
Ingredients
- 4 anchovy fillets, finely chopped
- 2 tbsp capers, rinsed and chopped
- 20g fresh flatleaf parsley, leaves picked and roughly chopped
- Grated zest of 2 lemons
- 8 slices Parma ham
- 4 x 125g-150g monkfish fillets
- 300g cherry tomatoes on the vine
- 2 red onions, each cut into 8 wedges
- 1 tbsp olive oil
- 1 tbsp aged balsamic vinegar
- 100g wild rocket leaves
Join Extradelicious to unlock Cook Mode
Method
- Preheat the oven to 200°C/fan180°C/gas 6. In a bowl, mix together the anchovies, capers, parsley and lemon zest. Season.
- Slightly overlap 2 slices of Parma ham lengthways. Spread a quarter of the anchovy mixture down the middle. Top with a fish fillet and wrap the ham around to enclose it. Repeat with the remaining ham and fish.
- Place the tomatoes and onions on a large baking tray, drizzle with the oil and bake for 5 minutes. Add the fish parcels to the tray and roast for 15 minutes, until cooked through.
- Remove the monkfish parcels to a warm plate and pour the vinegar over the tomatoes and onions.
- Divide the tomatoes, onions and monkfish between plates. Drizzle with any juices from the baking tray and scatter with rocket to serve.
Nutrition
- 196kcals Calories
- 6g (1.4g saturated) Fat
- 8.1g Protein
- 8.1g (6.2g sugar) Carbs
- 1g Salt
Rate and review
Rate
You must be logged in to rate a recipe, click here to login.
Reviews
This was my first recipe using Monkfish – absolutely loved it, but I did leave out the anchovies, as I do not like “fishy” fish. So easy to do, and so tasty. Will definitively be doing again
Leave a comment, question or tip