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Ingredients
- 1 x monkfish tail (900g to 1kg) ovenready
- 2 clv garlic peeled
- 8 slc parma ham
- 150 ml red wine
- 1 Tbsp. extra virgin olive oil
Directions
- Place the fish in a roasting tin.
- Make about 10 small incisions on either side of the bone.
- Cut the garlic into thin slivers and push into each slit. Season well with salt and pepper then wrap the parma h am around the fish trying to cover all the flesh.
- Pour over the red wine and then drizzle with oil.
- Roast in a preheated oven (220C/425F/Gas Mark 7) for 30 to 35 min basting twice then leave to rest for 5 - 10 min.
- Carve and serve with the pan juices.
- Ask the fishmonger to remove as much membrane as possible from the skinned monkfish. Serve with sautd potatoes and spinach or possibly with stockbraised lentils.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 4 servings | |
| Calories 63 | |
| Calories from Fat 30 | 48% |
| Total Fat 3.38g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 53mg | 2% |
| Total Carbs 1.4g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.24g | 0% |
| Protein 0.11g | 0% |
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