Baked Parma Ham-Wrapped Monkfish with Crushed Peas
Monkfish fillet wrapped in Parma ham and roasted, served with mint-flavored mushy peas — a light, low-calorie dish.
Ingredients
Monkfish fillets
4, each 175 g (6 oz)
Butter (melted)
50 g (2 oz)
Sage leaves
8 slices
Parma ham
12 slices
Vegetable stock
300 ml (½ pint)
Butter
25 g (1 oz)
Frozen peas
350 g (12 oz)
Fresh mint leaves
1 tbsp
Instructions
1
Wrapping and baking the monkfish
Preheat the oven to 200°C (180°C fan). Brush each monkfish fillet with melted butter, place 2 sage leaves on top, season, then wrap with 3 slices of Parma ham. Brush with the remaining butter, place on a baking tray and bake in the oven for 12–15 minutes. The fish should feel firm when pressed lightly.
2
Making the crushed peas
Meanwhile, bring the stock and butter to a boil in a saucepan, add the peas and cook for 3–4 minutes until heated through, then add the mint and blend to a purée with a blender. Check the seasoning and return to the pan to keep warm. Spoon the crushed peas onto a warmed plate, top with the sliced monkfish, and serve with new potatoes or wholegrain rice.
