For the Herb Mix:
Heat a frying pan until hot then add the olive oil and onion, then sweat until soft.
Place the herbs in a bowl and pour over boiling water.
Drain immediately into a sieve and squeeze out the excess water.
Place into a food processor along with the onion, black pepper and peppers.
Blend to a puree.
For the Monkfish:
Pre-heat the oven to 190°C/ Gas 5.
Remove the cartilaginous bone from the monkfish tails but leave 5cm attached to the flesh at the end of the tails.
Season the first tail inside and out and add half of the herb and pepper mix.
Bring the two halves of each tail together sandwiching the mix.
Lay 2 strips of the ham on a flat surface side by side.
Lay the tail on the ham and wrap it around the fish.
Repeat with the second tail.
Allow to rest in the fridge for 1 hour.
Heat a frying pan until hot then add the olive oil and seal the fish, on each side.
Place in the oven for 15 minutes until cooked through.
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