Ingredients

• 600g monkfish tail, skinless and bone-in
• 40g sundried tomatoes in oil, drained and finely chopped
• 1 garlic clove, crushed
• 10g basil, half finely chopped
• 6 Parma ham slices

Method

1. Preheat the oven to 180 degrees
2. Meanwhile, prepare the monkfish. Trim off the membrane if it hasn’t already been removed. Cut each in half to get 4 portions.
3. Mix together the sundried tomatoes, garlic and chopped basil. Spread some of the mixture over the centre of each portion then wrap a slice of Parma ham around the middle of the fish to cover the topping.
4. Roast the monkfish for roughly 15 mins or until the fish is cooked through.