Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18th August 2009

The New Inn on the island of Tresco

Monkfish tails wrapped in Parma ham
I had this dish in the New Inn, but have just added a few extras as I did not get the exact recipe. Just make sure the fish is really fresh and you can’t go wrong. I have not added salt to this dish as the ham and black olives are salty, but if you wish you can crush over some sea salt just before serving more for the crunch factor.

Ingredients
Serves 4
2 monkfish tails, about 150g each, filleted
8 slices Parma ham
1 clove garlic, peeled and crushed
1 handful fresh parsley, chopped finely
Few twigs fresh oregano, stripped and chopped
1 tbsp olive oil
1 tbsp sun-dried tomato paste
8 pitted black olives, chopped very small
Freshly ground black pepper.

Method
Preheat the oven 200C/ 400F/gas 6.
Skin the monkfish tails, removing all the membrane so as not to leave stringy bits. Put the parsley and oregano in an oven-proof dish with the olive oil and crush well to release the flavours. Put the monkfish tails into the dish and rub well all over. Leave to marinate.
Crush the sun-dried tomato paste and olives together in a small bowl. Lay out four slices of Parma ham overlapping and spread over half the tomato olive mix. Then place over one monkfish tail and roll up so that the ham wraps up like a parcel. Repeat with the other tail. Place back in the dish the tails were in and coat with the remaining oil herb mix. Cook in the oven for about 10-15 minutes or until the monkfish is just cooked. Serve immediately and grind over some fresh black pepper.

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