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Monkfish Wrapped in Rosemary, Lemon & Parma Ham

by . Featured in NIGELLISSIMA
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Introduction

I am fully expecting a phone call from the 1980s asking for its menu back, but in my defence this is simple, superfast (to prepare) and sensational (to eat, which is what counts) and I am not suggesting you serve it with kiwi fruit discs or a raspberry vinaigrette.

What I do is to slice the cooked monkfish thickly, so it holds its shape, and arrange these chunky medallions (I am keeping period here) on a platter, or couple of plates, lined with rubied radicchio leaves: they make for exquisite bite-sized wraps.

For US cup measures, use the toggle at the top of the ingredients list.

I am fully expecting a phone call from the 1980s asking for its menu back, but in my defence this is simple, superfast (to prepare) and sensational (to eat, which is what counts) and I am not suggesting you serve it with kiwi fruit discs or a raspberry vinaigrette.

What I do is to slice the cooked monkfish thickly, so it holds its shape, and arrange these chunky medallions (I am keeping period here) on a platter, or couple of plates, lined with rubied radicchio leaves: they make for exquisite bite-sized wraps.

For US cup measures, use the toggle at the top of the ingredients list.

Monkfish Wrapped in Rosemary, Lemon & Parma Ham
Photo by Petrina Tinslay
Ocado

(UK only)

Please note that we’ve now introduced a shopping feature with our friends at Ocado so that you can get your ingredients delivered direct to your door, if Ocado serves your area - check at ocado.com/postcode. We hope that this will make shopping for Nigella’s recipe ingredients easier. For any queries related to your Ocado shop, head to ocado.com/customercare.

Ingredients

Serves: 2

Metric Cups
  • 2 sprigs fresh rosemary (leaves stripped and chopped)
  • 1 unwaxed lemon - zest of ½, plus a splash of juice to serve
  • 2 monkfish tail fillets (approx. 150g / 6oz each)
  • 75 grams finely sliced parma ham (or prosciutto di San Daniele)
  • 1 tablespoon olive oil
  • radicchio (or other red leaves, to serve, optional)
  • splash of extra virgin olive oil (to serve, optional)
  • 2 sprigs fresh rosemary (leaves stripped and chopped)
  • 1 unwaxed lemon - zest of ½, plus a splash of juice to serve
  • 2 monkfish tail fillets (approx. 150g / 6oz each)
  • 3 ounces finely sliced parma ham (or prosciutto di San Daniele)
  • 1 tablespoon olive oil
  • radicchio (or other red leaves, to serve, optional)
  • splash of extra virgin olive oil (to serve, optional)

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

  1. Preheat the oven to 220ºC/200°C Fan/gas mark 7/425ºF.
  2. Scatter the chopped rosemary and the lemon zest onto a chopping board, and then roll the monkfish fillets in the delicate mixture. The dampness of the fish should make everything stick.
  3. Wrap the monkfish fillets with the cat's-tongue-pink prosciutto, rather as if you were putting on a ham bandage, letting the thin pieces overlap a little so that the fish stays covered.
  4. Drizzle the oil in a shallow roasting tin and place the Parma-ham-covered fish in the tin. Roast for 15 minutes or until the fish is just cooked.
  5. Take the tin out of the oven, transfer the fish to a board and let it rest for 2 or 3 minutes, while you arrange a bed of red leaves on a serving platter (dribbling a little extra-virgin olive oil and squeezing some lemon juice over the salad, if wishes). Then carve the fish into chunky diagonal slices, taking care to keep the ham in place around it (this is not as difficult as it sounds), place these on the leaves and serve immediately.
  1. Preheat the oven to 220ºC/200°C Fan/gas mark 7/425ºF.
  2. Scatter the chopped rosemary and the lemon zest onto a chopping board, and then roll the monkfish fillets in the delicate mixture. The dampness of the fish should make everything stick.
  3. Wrap the monkfish fillets with the cat's-tongue-pink prosciutto, rather as if you were putting on a ham bandage, letting the thin pieces overlap a little so that the fish stays covered.
  4. Drizzle the oil in a shallow roasting tin and place the Parma-ham-covered fish in the tin. Roast for 15 minutes or until the fish is just cooked.
  5. Take the tin out of the oven, transfer the fish to a board and let it rest for 2 or 3 minutes, while you arrange a bed of red leaves on a serving platter (dribbling a little extra-virgin olive oil and squeezing some lemon juice over the salad, if wishes). Then carve the fish into chunky diagonal slices, taking care to keep the ham in place around it (this is not as difficult as it sounds), place these on the leaves and serve immediately.

Additional Information

MAKE AHEAD / STORE:
Fish can be wrapped in the Parma ham a day ahead. Cover and refrigerate until needed.

MAKE AHEAD / STORE:
Fish can be wrapped in the Parma ham a day ahead. Cover and refrigerate until needed.

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