Baked monkfish and Parma ham parcels with cherry tomatoes
By: Tamasin Day-Lewis From: Tamasin's Weekends
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Baked monkfish and Parma ham parcels with cherry tomatoes
- Prep time:
- 30 mins
- Cook time:
- 20 mins
- Serves:
- 4
Flavoured with aromatic bay leaves, Tamasin Day Lewis's mouth-watering monkfish parcels are simple to make and quick to cook
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Ingredients
Main:
- 3 tbsp extra virgin Olive oil
- sprig of Rosemary, stalk removed, leaves finely chopped
- squeeze of lemon juice
- 1 kg monkfish tails, cut into 5cm chunks
- 200g thinly sliced Parma ham
- 3-4 Bay leaves
- 12 cherry tomatoes
- black pepper
Method
1. Preheat the oven 220°C/gas 7.2. Gently heat 2 tablespoons of the olive oil in a small saucepan. When warm, add the rosemary. Cook for about 30 seconds until the rosemary is slightly softened but not browned.
3. Remove the pan from the heat. Add a squeeze of lemon juice.
4. Brush the rosemary oil and lemon mixture over the monkfish chunks, seasoning with salt and pepper as you go.
5. Wrap the chunks in Parma ham to form parcels. Tuck the parcels tightly into a gratin dish, and strew with the bay leaves.
6. Roll the tomatoes in the remaining olive oil and scatter them over the parcels.
7. Bake for 15 -20 minutes until the parcels feel just tender when pierced with a skewer.
8. Dish up, pour over the fishy juices and enjoy.
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Latest Comment
Delicious recipe - ideal for dinner parties as you can prepare it ahead of time. 1kg of monkfish for four seems excessive. We used 750g for four and still had loads left over.
Excellent served with rice and washed down with a Pinot Grigio from the Trento region