What to Cook: Smoked Monkfish with Parma Ham and Rosemary

Smoked Monkfish with Parma Ham and Rosemary

Smoked monkfish has a delicate flavour and it tastes wonderful when it is wrapped in Parma ham and roasted. These parcels make an easy and impressive dinner.

Serves 4

Ingredients
4 generous chunks hot-smoked monkfish, weighing about 150g each
4 small sprigs of fresh rosemary
8 slices Parma ham
sea salt and freshly ground black pepper
wilted spinach and lemon wedges, to serve

Method
Preheat the oven to 180?C/fan 160?C/gas mark 4.

Start by seasoning the monkfish fillets. Place a sprig of rosemary on each piece and wrap each one in Parma ham using 2 slices per portion. Sit the parcels on a non-stick baking tray and bake for 20-25 minutes until the Parma ham is really crispy.

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Serve as soon as the fish is cooked, with some wilted buttered spinach and lemon wedges on the side.

Extracted from Smoked by Charlotte Pike (Kyle Books, approx €21). Photography by Tara Fisher.

 

 

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