Roasted Monkfish with Serrano Ham, Black Olives and Thyme

Monkfish Wrapped in Serrano Ham

This is a recipe from a Spanish chef who lives in London, Jose Pizarro. A bit fiddly but very nice.

Serves 4

40g black olives, pitted and finely chopped
1 1/2tsp thyme leaves, finely chopped
2 anchovy fillets in olive oil, drained and finely chopped
1 clove garlic, finely chopped
monkfish fillet 4 x 175g pieces
Serrano ham, 8 thin slices (don’t tell Jose, but you can use Parma ham!)
2tbsp olive oil, plus extra to serve
sea salt and black pepper.

Preheat the oven to 200C. Mix together the black olives, thyme, anchovies and garlic. Cut a pocket lengthways into each piece of monkfish, taking care not to cut all the way through, and push an equal amount of the olive mixture into each one. Pat the monkfish dry, season lightly with salt and pepper and then wrap each piece in two slices of the ham, securing the parcel at each end with string.

Heat the olive oil in an ovenproof frying pan. Add the monkfish parcels and cook for 1 1/2 minutes. Turn the parcels over, transfer the pan to the oven and roast for 10-12 minutes.

Remove the monkfish from the oven and lift on to a board. Remove the string. Cut each piece diagonally in half and arrange on 4 plates. Drizzle a little oil around the outside of each plate, sprinkle with salt and pepper and serve garnished with watercress.

That’s it. The last bit sounds a bit cheffy, doesn’t it? (The computer wanted me to put coffee but that doesn’t make sense!)


Image found here


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