MONKFISH
wrapped in Parma Ham

SERVES 4

INGREDIENTS

650g (1lb 5oz) monkfish, from the middle of the fish (ask the fishmonger to remove the skin and cut 60g (2oz) softened butter (plus extra for dotting)
1 tsp chopped chives
1 tsp chopped flat-leaf parsley
1 tsp grated lemon zest into 2 fillets
6-8 slices Parma ham
1 lemon, quartered
90cm (35in) cotton string

INSTRUCTIONS:

Mix together the butter, herbs and zest. Use most of this butter mixture to sandwich together the two pieces of fish. Season with salt and freshly ground black pepper.
Wrap the fish with rashers of the Parma ham, holding the fillets together firmly as you do. Hold the ham in place by tying the fish parcel firmly with pieces of string – you will need about 6 pieces. Rub the surface with the rest of the butter mixture and refrigerate until ready to cook.
To cook, preheat the oven to 200°C (gas mark 6). Place the fish in a small roasting tray and squeeze the juice of two of the quarters of lemon over the fish. Bake for 20 minutes. Serve with the pan juices, wilted spinach and the rest of the lemon quarters.
This dish goes well with new potatoes, roasted in their skins with fresh rosemary.

SOME MORE TASTY RECIPES

Roast Gurnard with Chick Pea and Chorizo Stew

Sri Lankan-style Monkfish Curry

Monkfish Wrapped in Parma Ham

Cookie and Privacy Settings

How we use cookies

We may request cookies to be set on your device. We use cookies to let us know when you visit our websites, how you interact with us, to enrich your user experience, and to customize your relationship with our website.

Click on the different category headings to find out more. You can also change some of your preferences. Note that blocking some types of cookies may impact your experience on our websites and the services we are able to offer.

Essential Website Cookies

These cookies are strictly necessary to provide you with services available through our website and to use some of its features.

Because these cookies are strictly necessary to deliver the website, refuseing them will have impact how our site functions. You always can block or delete cookies by changing your browser settings and force blocking all cookies on this website. But this will always prompt you to accept/refuse cookies when revisiting our site.

We fully respect if you want to refuse cookies but to avoid asking you again and again kindly allow us to store a cookie for that. You are free to opt out any time or opt in for other cookies to get a better experience. If you refuse cookies we will remove all set cookies in our domain.

We provide you with a list of stored cookies on your computer in our domain so you can check what we stored. Due to security reasons we are not able to show or modify cookies from other domains. You can check these in your browser security settings.

Google Analytics Cookies

These cookies collect information that is used either in aggregate form to help us understand how our website is being used or how effective our marketing campaigns are, or to help us customize our website and application for you in order to enhance your experience.

If you do not want that we track your visist to our site you can disable tracking in your browser here:

Other external services

We also use different external services like Google Webfonts, Google Maps, and external Video providers. Since these providers may collect personal data like your IP address we allow you to block them here. Please be aware that this might heavily reduce the functionality and appearance of our site. Changes will take effect once you reload the page.

Google Webfont Settings:

Google Map Settings:

Google reCaptcha Settings:

Vimeo and Youtube video embeds:

Northumberland Seafood Centre will remain open for fish sales As the Northeast comes under Tier 4 restrictions on 31/12/20

MONKFISH wrapped in Parma Ham