This recipe is simple but delicious. It's also a great dish to serve someone who thinks that they don't like fish, as monkfish has a mild flavour and a meaty texture.
Take your monkfish tail, and trim any of the surrounding membrane. Pat dry with kitchen towel.
Lay the parma ham on a large chopping board, with each slice overlapping slightly. Place the monkfish in the middle of the ham, and wrap it up in the parma ham.
Place in a lightly oiled roasting tray, and drizzle with a little olive oil, and season well. Place in an oven at 180°C for 20 minutes to half an hour. You don't want to overcook the fish, so make sure that you check it regularly.
When it's cooked through, the ham should be crackly and cooked, and the fish firm and warm to the middle. You can always use a skewer to test if you're not sure. Cut it into thick diagonal slices, and serve with crushed new potatoes and green beans, drizzled with a little more good olive oil.
As per the photo, if you can get hold of some samphire then it's a great alternative to the green beans - cook it lightly in plenty of butter.