What to eat tonight: Smoked monkfish with Parma ham and rosemary
An easy, tasty monkfish dish that's light and hearty at the same time - perfect for a sunny summer evening.
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.
Smoked Monkfish with Parma Ham and Rosemary
- 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
1 Preheat the oven to 180?C/fan 160?C/gas mark 4.
2 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.
3 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.