Ingredients
13 total- 1 Monkfish tail
- 4 slices Parma ham
- 1 bell pepper, deseeded and chopped into bite-sized pieces
- 1 red chilli, deseeded and finely chopped (optional)
- 200g cherry tomatoes, halved
- 100g radishes, quartered
- Small baguette, cut into chunks
- Pine nuts
- Olive oil
- Black pepper
- Salt
- Fresh parsley, chopped, for garnish
- Lemon rind, for garnish
Method
5 stepsStep 1
Preheat the oven to 220°C (200°C fan, 425°F, Gas Mark 7).
Step 2
Chop the vegetables and bread as described above. Put them on an oven tray, drizzle with olive oil, season with salt and pepper, and cook for 10 minutes.
Step 3
Cut the monkfish tail into 4 equal pieces. Wrap each piece with a slice of Parma ham.
Step 4
Remove the tray from the oven and add the monkfish on top of the vegetables. Sprinkle with pine nuts and return to the oven for 15 minutes.
Step 5
Remove from the oven and garnish with chopped parsley and lemon rind. Serve the monkfish and roasted vegetables with a side of crusty bread.