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 meal for the whole family.
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes in a saucepan, cover with water and bring to the boil. Simmer for 10 mins until just tender then drain and tip onto a large roasting tray.
- Add the chopped onion, courgettes and peppers to the tray, drizzle with the oil, season and toss to coat. Roast the veg for 30 mins, tossing halfway through.
- Meanwhile, prepare the monkfish. Trim off the membrane and cut away the bone to give you 2 pieces. Cut each in half to get 4 portions.
- Mix together the sundried tomatoes, garlic and chopped basil. Spread some of the mixture over the centre of each portion then wrap a slice of Parma ham around the middle of the fish to cover the topping.
- After the 30 mins, remove the tray from the oven and put the monkfish portions on top of the veg. Add the tomatoes and return to the oven to roast for 15 mins or until the fish is cooked through. Serve scattered with the remaining basil leaves.
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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