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Monkfish wrapped in Parma ham
- Published: 30 Sep 08
- Updated: 18 Mar 24
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.
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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
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.
- Recipe from October 2008 Issue
Nutrition
- Calories
- 196kcals
- Fat
- 6g (1.4g saturated)
- Protein
- 8.1g
- Carbohydrates
- 8.1g (6.2g sugar)
- Salt
- 1g
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