Monkfish’s firm texture and mildly sweet taste makes it a welcome addition to health conscious diets. Rich in vitamins and minerals and low in calories, monkfish is so healthy it’s reported Nicole Kidman enjoys a serving for breakfast.
Monkfish has an extraordinary appearance with a flattened head, tapering body and mottled-brown, glossy skin. It’s often referred to as the head fish. Appearances aside, once the fish has been filleted and the central bone removed there are no others.
The firm flesh is perfect for stir-frying, barbecuing and pan-frying as well as for use in a ceviche. Its mellow taste works perfectly with more robust flavours such as chilli, soy, sesame, chorizo and smoked paprika. Or in the case of my recipe the sweet, salty taste of Parma Ham.
Monkfish is an excellent source of selenium, niacin, potassium and vitamin B6 and B12. If you’re worried about mercury in wild caught fish, rest assured that monkfish has relatively low levels.
I hope you enjoy my easy and delicious roasted monkfish wrapped in parma ham served on crushed potatoes and spring onion. The perfect Autumn meal for those who are health conscious or looking to loose a little weight. If anyone does try the recipe at home we would love to hear your feedback.
Monkfish, Parma Ham, Spring Onions and New Potatoes
2 monkfish tails
6 slices Parma Ham
1lb new potatoes scraped clean
salt and pepper to season
6 spring onions sliced
- Preheat oven to gas 4, 180C, fan 170C.
- Cook the potatoes in boiling water until tender.
- Trim away any of the membrane on the outside of the monkfish tail and pat the fish dry with kitchen paper.
- On a large chopping board, lay out the ham, with the slices overlapping slightly. Place the monkfish in the middle of the ham, and wrap it up in the slices.
- Place in a lightly oiled roasting tray and drizzle with a little olive oil, then season well.
- Cook in the oven for 20-30 minutes. You don’t want to overcook the fish, so make sure that you check it regularly.
- When the potatoes are done drain well and return them to the pan with the olive oil. Gently crush each potato against the side of the pan with the back of a fork until it just bursts open. Season with salt and pepper and any juices from the fish. Gently mix in the chopped spring onions.
- Cut the monkfish across into thick slices. Spoon the crushed potatoes onto warmed plates and put the monkfish on top. Put your thumb over the top of the bottle of extra-virgin olive oil and drizzle a little of it around the outside edge of the plate. Do the same with the balsamic vinegar and then season.