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Stuffed monkfish tail
Ingredients:
- 750g / lb 10ozs monkfish tail, skinned and trim
- 6 slices of parma ham
- 4tbsp chopped mixed herbs, parsley, chive, basil, sage
- 1tsp finely grated lemon rind
- 2tbsp olive oil
- Salt and pepper
Method
Using a sharp knife carefully cut down each side of the central bone of the monk fish to leave 2 fillets, wash and dry the fillets.
Lay the parma ham slices widthways on a clean surface so that they overlap slightly. Lay the fish fillets lengthways on top of the ham so that the two cut sides face each other.
Mix together the chopped herbs and lemon rind. Season well. Pack the mixture onto the cut surface of one monkfish fillet. Press 2 fillets together wrap tightly with the parma ham, secure with string or cocktail sticks (tooth picks)
Heat the olive oil in a large oven proof frying pan and place the fish in the pan seam side down first and brown the wrapped monkfish tail all over.
Cook in a preheated oven at 200C / 400F gas 6 for 20mins until golden and the fish is tender. Remove from the oven, allow to rest for 10mins before slicing thickly.