2 monkfish fillets approx 200g each
4 ripe summer tomatoes
2 tsp olive oil
2 tbsp balsamic vinegar
sea salt and black pepper
1 garlic clove finely chopped
2 red peppers whole
handful fresh basil leaves
4 slices Parma ham fat removed
- Preheat the oven to 180°C.
- Cut tomatoes around their equator and place on a baking tray. Drizzle with the olive oil and balsamic vinegar, season and dot with chopped garlic. Place whole peppers in the pan alongside tomatoes.
- Roast for 30 minutes until softened and slightly charred.
- Set tomatoes aside, and place cooked peppers in a bowl. Cover with clingfilm and allow to steam. Once cooled, ease off the skin and deseed, then cut into wide strips.
- Clean the monkfish fillets, removing any membrane, and dry well. Gently season them.
- Place 4-5 strips of roasted pepper on one fillet, and top with 4 or 5 basil leaves. Lay the remaining fillet on top and wrap the parcel firmly in Parma ham, securing with toothpicks if necessary.
- Cook in the hot oven for 20-25 minutes or until cooked through (this will depend on size and thickness of the fish; check after 20 minutes). Leave it to rest for 5-10 minutes.
- Meanwhile, purée remaining peppers in a blender, together with the roasted tomatoes and more fresh basil. Either serve at room temperature, or warm the purée in a small saucepan on a low heat and season to taste. Slice fish into four medallions and serve drizzled with pepper purée. A salad of soft leaves would be nice too.
289 calories per portion