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Monkfish has a meaty texture but delicate flavour that makes it perfect for wrapping in wafer-thin Parma ham and roasting for a special fish dish. Stuffed with sundried tomatoes and basil, this Mediterranean-style recipe is served with colourful roasted veg for a vibrant family meal. Learning how to cook monkfish is easier than you think! See method
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Tip: You can buy monkfish tail at the fish counter – ask the fishmonger to help with removing the membrane and portioning the fish if unsure.
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