Monkfish wrapped in parma ham. In my opinion, anything wrapped in parma ham is a winner! This will make a great sharing starter if you have a friend coming over for dinner. Season the monkfish with a little salt and pepper and then sprinkle all over with the chopped sage.

Spread some of the mixture over the centre of each portion then wrap a slice of Parma ham around the. Wrap the fish with rashers of the Parma ham, holding the fillets together firmly as you do. Hold the ham in place by tying the fish parcel firmly with pieces of string - you will If the monkfish comes from the tail section, join the thin bit of one fillet with the thick piece of the other to create a thick, even strip. You can cook Monkfish wrapped in parma ham using 4 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Monkfish wrapped in parma ham

1. Prepare of Monkfish tail.
2. It's Packet of parma ham.
3. It's Touch of salt, not too much because the ham is salty.
4. You need of Olive oil.

This deliciously flavourful monkfish with Parma ham recipe works really well with veggies on the side. The soft texture of the monkfish combined with the powerful taste of parma ham makes a terrific pairing. Just add asparagus spears, baby sweetcorn and some hot and crispy roast potatoes for a. Place the fish in a roasting tin.

Monkfish wrapped in parma ham step by step

1. Prep your fish. With a sharp knife, remove skin and membrane.
2. Fillet it by cutting down either side of the bone. Top and tail the fillets so you have a sausage :).
3. Put parma ham on a plate. Put fish on top on one side. Roll it up.
4. Wrap in foil or cling film and rest in fridge for at least 30 mins. Place on baking sheet, drizzle with oil and cook in the oven at 200 for about 25-30 mins :).

Cut the garlic into thin slivers and push into each slit. Season well with salt and pepper then wrap the parma h am around the fish trying to cover all the flesh. Pour over the red wine and then drizzle with oil. Wrap the monkfish fillets with the cat's-tongue-pink prosciutto, rather as if you were putting on a ham bandage, letting the thin pieces overlap a little so that the fish stays covered. Drizzle the oil in a shallow roasting tin and place the Parma-ham-covered fish in the tin.