Note: Serves 4.
- 4 x 200g monkfish tail fillets
- 16–20 slices Parma ham
- 1 small jar sun-dried tomatoes
- 2 large handfuls fresh basil
- sea salt & black pepper
- balsamic vinegar (optional)
- Preheat oven to 200°C/400°F/Gas 6 (if you don't have an Aga!)
- blend the tomatoes, half the accompanying preserving oil, and the basil until smooth paste, gradually adding the remaining oil until spreadable (you can add a dash of balsamic vinegar too, if you feel like it);
- oil some grease-proof paper (approx. A4 size) and lay out approx. 4 slices of Parma ham side-by side (i.e. enough to encompass one monkfish tail);
- spread ¼ of the paste on to the Parma ham;
- place a monkfish tail at one end of the Parma ham, season, then use the grease-proof paper to roll the monkfish up inside the Parma ham (removing the grease-proof paper!);
- repeat steps 3–5 for the other monkfish tails;
- place monkfish tails on an oiled baking tray and roast for 15–20 minutes;
- slice and serve with mashed potatoes and/or salad.