40g sundried tomatoes in oil, drained and finely chopped
1 garlic clove, crushed
10g basil, half finely chopped
6 Parma ham slices
Preheat the oven to 180 degrees
Meanwhile, prepare the monkfish. Trim off the membrane if it hasn’t already been removed. Cut each in half to get 4 portions.
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.
Roast the monkfish for roughly 15 mins or until the fish is cooked through.