Smoked Monkfish with Parma Ham and Rosemary
Smoked monkfish has a delicate flavour and it tastes wonderful when it is wrapped in Parma ham and roasted. These parcels make an easy and impressive dinner.
4 generous chunks hot-smoked monkfish, weighing about 150g each
4 small sprigs of fresh rosemary
8 slices Parma ham
sea salt and freshly ground black pepper
wilted spinach and lemon wedges, to serve
Preheat the oven to 180°C/fan 160°C/gas mark 4.
Start by seasoning the monkfish fillets. Place a sprig of rosemary on each piece and wrap each one in Parma ham using 2 slices per portion. Sit the parcels on a non-stick baking tray and bake for 20-25 minutes until the Parma ham is really crispy.
Serve as soon as the fish is cooked, with some wilted buttered spinach and lemon wedges on the side.
Extracted from Smoked by Charlotte Pike (Kyle Books, approx €21). Photography by Tara Fisher.