Roast Monkfish with Parma Ham & Red Wine Sauce

Our Roast Monkfish with Parma Ham & Red Wine Sauce is an elegant dish that combines the tender, meaty texture of monkfish with the savoury richness of Parma ham and a velvety red wine sauce. Monkfish is often called the "poor man's lobster" due to its firm, lobster-like flesh, and it's packed with high-quality protein, low in fat, and rich in essential nutrients like B vitamins and selenium. This recipe offers a perfect balance of indulgence and health, making it ideal for a special occasion or an impressive dinner at home. Enjoy the freshest monkfish from JustCaught.co.uk with this flavourful and sophisticated recipe!

Ingredients:

• 2 monkfish fillets
• 6 slices Parma ham
• 1 tbsp olive oil
• 1 sprig fresh rosemary
• 2 cloves garlic, crushed
• 250ml red wine
• 100ml chicken or fish stock
• 1 tbsp unsalted butter
• Sea salt and freshly ground black pepper (to taste)

Instructions:

1. Prepare the Monkfish:

• Preheat your oven to 200°C (180°C fan) or Gas Mark 6.
• Season the monkfish fillets lightly with sea salt and freshly ground black pepper.
• Wrap each fillet with 3 slices of Parma ham, ensuring the fish is completely covered. Secure with toothpicks if necessary.

1. Sear the Monkfish:

• Heat 1 tbsp of olive oil in an ovenproof frying pan over medium heat.
• Add the wrapped monkfish fillets and cook for 2-3 minutes on each side until the Parma ham is crisp and golden.

1. Roast the Monkfish:

• Transfer the pan to the preheated oven and roast for 10-12 minutes, or until the monkfish is cooked through and firm to the touch. Remove from the oven and allow to rest for a few minutes before serving.

1. Prepare the Red Wine Sauce:

• While the monkfish is roasting, prepare the sauce. In a separate pan, heat a little olive oil over medium heat.
• Add the crushed garlic and rosemary sprig, sautéing for 1-2 minutes until fragrant.
• Pour in the red wine and bring to a simmer. Allow it to reduce by half, then add the chicken or fish stock and simmer for another 5-7 minutes until the sauce thickens slightly.
• Remove the rosemary sprig and stir in 1 tbsp of unsalted butter to create a glossy finish. Season with sea salt and freshly ground black pepper to taste.

1. Serve:

• Slice the monkfish fillets and serve them on a plate drizzled with the rich red wine sauce. Garnish with fresh herbs, and pair with roasted vegetables or creamy mashed potatoes for a complete meal.

 

Suggested Pairing:

This roast monkfish dish pairs beautifully with a bold red wine like Cabernet Sauvignon or a light Pinot Noir. For a complete dining experience, serve with a side of green beans or asparagus.

Raise your seafood experience with this elegant Roast Monkfish with Parma Ham & Red Wine Sauce. The combination of tender monkfish, crispy Parma ham, and a rich, velvety sauce creates a perfect balance of flavours. Order your fresh monkfish today and enjoy a restaurant-quality meal at home!