Monkfish tail and parma ham parcels

    30 min

    Juicy little morsels of monkfish wrapped in parma ham and baked in the oven alongside fresh tomatoes. I served this with steamed new potatoes, crushed with a fork and sprinkled with fresh basil over potatoes and tomatoes.

    Fife, Scotland, UK
    1 person made this

    Serves: 2 

    • 2 tablespoons extra virgin olive oil
    • 2 teaspoons chopped rosemary
    • 1 to 2 monkfish tails
    • 1 (70g) packet Parma ham
    • 5 bay leaves
    • tomatoes for roasting, to taste

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 220 C / Gas 7.
    2. Warm oil in a small pan, add rosemary and warm through. Take off heat and let stand.
    3. Cut monkfish into bitesize pieces and brush with the rosemary oil. Season with salt and pepper.
    4. Wrap each fish piece in half a slice of Parma ham.
    5. Put in a gratin dish (I used a shepherds pie dish) and put in the oven.
    6. Put tomatoes on a baking tray together with the bay leaves. If using large tomatoes, cut into quarters. Brush with the rosemary oil.
    7. Cook side by side until the fish can be flaked with a fork and is no longer translucent, about 15 minutes depending on the size of the fish.

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    Reviews in English (1)


    First time making monk fish and it was a hit, definitely in the saved list!  -  25 Jun 2017

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