Parma Ham-Wrapped Monkfish Recipe

Have you ever tried monkfish? Despite its wide availability, monkfish is often under-utilized, in part due to its unattractive appearance. Also referred to as the sea devil, what monkfish lacks in the looks, it more than makes up for in versatility and flavor. Due to it's sweet, mild flavor, and rich, meaty texture, this fish is often compared to lobster, and can make for a cheaper, yet equally flavorful culinary alternative. In addition, monkfish has no small bones to contend with, and is packed full of vitamins and minerals. 

This Parma ham-wrapped monkfish recipe is a delicious and different way to incorporate fish into your diet. It is simple and quick enough to make a midweek meal, or could just as easily be served as an elegant dinner party main course. The vibrant flavors of the sun-dried tomato, lemon zest, garlic, basil and Parma ham pair wonderfully with the sweetness of the monkfish, combining to create a mouthwatering dish that everyone will enjoy. Recipe developer Jennine Rye recommends serving this dish with a simple side of roasted Mediterranean vegetables, which adds freshness and vibrancy to the plate.

To make this Parma ham-wrapped monkfish recipe, you will need to gather the ingredients. You will need sun-dried tomatoes, lemon zest, fresh basil, garlic, black pepper, Prosciutto di Parma ham, and monkfish fillets.

Although Parma ham may be a little harder to come by, we recommend holding out for this particular ham if you can. With a beautiful flavor profile that pairs wonderfully with the monkfish, Parma ham is cured using traditional methods, and contains no additives or colorants. If Parma ham is not an option, this recipe also works with other dried Italian ham.

To begin this recipe, first you will need to preheat the oven to 400 F, and line an oven tray with parchment paper. Then, in a small bowl, combine the chopped sun-dried tomatoes, lemon zest, crushed garlic clove, and black pepper. Use a tablespoon to mix everything together, and then set it aside. 

Carefully lay 2 slices of Parma ham next to one another, and then lay a monkfish fillet diagonally on top of the Parma ham. Spoon roughly half of the sun dried tomato mixture on top of the monkfish fillet, and then lay 3 basil leaves down the length of the fish. Then, lift up one side of the Parma ham and wrap it over the fish fillet, followed by the other side, making a neat parcel. Repeat this process with the remaining fillet of monkfish.

Once both fillets are wrapped in Parma ham, transfer them to the prepared oven tray, and bake for 20 minutes. Leave the fish to rest for a few minutes before serving, and store any leftovers in the fridge in an airtight container for up to 3 days.