Skip to content
Food

Monkfish Wrapped in Parma Ham

Serves 2. 2 sprigs rosemary, leaves stripped and chopped Zest of half an unwaxed lemon 2 monkfish tail filets (6 ounces each)

    Inquirer
    Published 

Serves 2.

EndTextStartText

2 sprigs rosemary, leaves stripped and chopped

Zest of half an unwaxed lemon

2 monkfish tail filets (6 ounces each)

3 ounces parma ham, thinly sliced

1 tablespoon olive oil

Radicchio

Extra-virgin olive oil

Lemon juice

EndTextStartText

1. Preheat oven to 425 degrees.

2. Scatter rosemary and lemon zest on a cutting board, then roll monkfish filets in the mixture.

3. Wrap monkfish with parma ham, letting pieces overlap.

4. Drizzle oil in a shallow roasting pan, place ham-covered fish in the pan, and roast 15 minutes, or until just cooked.

5. Remove from the oven, transfer fish to a board, and let rest for 2 to 3 minutes while you arrange a bed of radicchio leaves on a serving platter, drizzling a little extra-virgin olive oil and lemon juice over the salad. Cut the fish into chunky diagonal slices, taking care to keep the ham in place around it, place fish atop the radicchio and serve immediately.

- From "Nigellisima"

Per serving: 309 calories; 40 grams protein; 5 grams carbohydrates; 14 grams fat; 79 milligrams cholesterol; 605 milligrams sodium; 2 grams dietary fiber.

    Inquirer