DishBase Cooking RecipesRegister to create your recipe box

Dishbase:

» Home
» Recipes
» Blog
» Encyclopedia
» Software

Monkfish in Parma Ham recipe (Fish)

YOU'LL NEED
Yield: 4 servings

1 kg monkfish tail
8   slices of Parma ham
2   cloves garlic, peeled
150 ml red wine
1 tablespoon olive oil

Posted by RiVD on Mar 10, 2011

Instructions

Place the fish in a roasting tin.
Make about 10 small incisions on either side of the bone.
Cut the garlic into thin slivers and push into each slit. Season well with salt and pepper then wrap the parma ham around the fish trying to cover all the flesh.
Pour over the red wine and then drizzle with oil.
Roast in a preheated oven (220C/425F/Gas Mark 7) for 30 to 35 minutes basting twice then leave to rest for 5 to 10 minutes.
Carve and serve with the pan juices.

Ask the fishmonger to remove as much membrane as possible from the skinned monkfish. Serve with potatoes and spinach or with stock braised lentils.

Rate this recipe: 
0
You must be logged in to vote

Add a comment

You must be logged in to add comments. Please log in or register.