Cook time is 10minutes
Total time is 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 12 slices Parma ham
- 625grams skinless monkfish fillet, boned and cut into 2 fillets
- 2tablespoons toasted pine nuts
- 3tablespoons drained capers
- 6tablespoons extra virgin olive oil (save 2 tbs for oiling)
- 1 lemon, juice only
- 1 handful flat leaf parsley, chopped
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 3
Lay the Parma ham slices slightly overlapping on a piece of greaseproof paper. Place 1 monkfish fillet on top and lightly season. Lay the other fillet on top, the thin end facing the thick end to make a uniform-sized piece of fish. Use the greaseproof paper to roll the Parma ham around the fish. Slide on to a lightly oiled baking sheet.
Step 2 of 3
Cook under a preheated hot grill for 10 minutes, then turn over and cook for a further 7-10 minutes until the fish is cooked through and the Parma ham is crisp - to check whether the fish is cooked, insert the tip of a metal skewer into the centre, which should come out warm. Meanwhile, mix together the remaining ingredients.
Step 3 of 3
Cut the monkfish into thick pieces and serve with the sauce drizzled over.
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