Preheat the oven to gas 4, 180°C, fan 170°C.
Trim away any of the membrane on the outside of the monkfish tail and pat the fish dry with kitchen paper.
On a large chopping board, lay out the ham, with the slices overlapping slightly.
Place the monkfish in the middle of the ham, and wrap it up in the ham slices.
Place in a lightly oiled roasting tray and drizzle with a little olive oil, then season well.
Cook in the oven for 20-30 minutes. You don't want to overcook the fish, so make sure that you check it regularly.
When cooked through, the ham should be crackly and the fish firm and warm in the middle. If you're not sure,
you can always use a skewer to test if it is.
Cut the cooked monkfish tail across at an angle into thick slices, and serve with crushed new potatoes and lightly cooked samphire or green beans, drizzled with a little more good olive oil.
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
*Inspired by Andrew H. featured in the Realfood Cookbook
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.