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Prosciutto Wrapped Monkfish with Fennel Compote


  • For the Monkfish

  • 2 x 500G (1lb) monkfish tails

  • 8 slices prosciutto or Parma ham

  • For the Herb Mix

  • 2 onions, finely chopped

  • 50ml (2floz) olive oil

  • large bunch of parsley, roughly chopped

  • small bunch of tarragon, roughly chopped

  • 1 tsp ground black pepper

  • 150g (6oz) roasted red peppers, roughly chopped


  • For the Herb Mix:

  • 1.

    Heat a frying pan until hot then add the olive oil and onion, then sweat until soft.

  • 2.

    Place the herbs in a bowl and pour over boiling water.

  • 3.

    Drain immediately into a sieve and squeeze out the excess water.

  • 4.

    Place into a food processor along with the onion, black pepper and peppers.

  • 5.

    Blend to a puree.

  • For the Monkfish:

  • 1.

    Pre-heat the oven to 190°C/ Gas 5.

  • 2.

    Remove the cartilaginous bone from the monkfish tails but leave 5cm attached to the flesh at the end of the tails.

  • 3.

    Season the first tail inside and out and add half of the herb and pepper mix.

  • 4.

    Bring the two halves of each tail together sandwiching the mix.

  • 5.

    Lay 2 strips of the ham on a flat surface side by side.

  • 6.

    Lay the tail on the ham and wrap it around the fish.

  • 7.

    Repeat with the second tail.

  • 8.

    Allow to rest in the fridge for 1 hour.

  • 9.

    Heat a frying pan until hot then add the olive oil and seal the fish, on each side.

  • 10.

    Place in the oven for 15 minutes until cooked through.

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