Ingredients
Yield: 4 servings
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1
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kg
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monkfish tail
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8
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slices of Parma ham
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2
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cloves garlic, peeled
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150
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ml
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red wine
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1
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tablespoon
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olive oil
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Posted by RiVD on Mar 10, 2011
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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.
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