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Roasted
Monkfish Recipe
Stuffed
and Wrapped in Jamon Serrano
This stunning monkfish recipe
will wow your friends and family and it's quite Easy
to make. The firm meaty fish
contrasts beautifully with the salty
Ham - the sweet
red pepper stuffing and the acidity
of the lemon and lime sauce. Highly prized on the Mediterranean, the
Monkfish boasts firm resilient flesh and is ideal
for grilling and roasting. We first thought of this recipe when we had
some extra fussy friends coming for Christmas lunch. They turned their
noses up at the traditional Christmas fare and were expecting something
out of the ordinary. Well, they weren't disappointed. The Roasted
Monkfish Recipe went down a treat and they even insisted on having the
recipe. I can tell you Pam wasn't too keen to give it to them and I
think she may even have left out one or two of the essential details.
We try to make these recipes as easy to follow as
possible but if you do have any problems, just ask Pam
any food related questions. Below you'll find Pam's choice of kitchen
basics - just click on the flag.
 
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Anyway - here it is in all its Glory.
Ready
- Reveal the Secret.
Ingredients
for Four People.
- One Whole Monkfish - filleted and trimmed of
all skin
- 4 Ounces of Jamon
Serrano thinnly sliced
- Salt and freshly ground black pepper to taste.
For
the Stuffing
- 1 Onion - finely chopped.
- 2 Cloves of garlic - finely chopped.
- 1 16oz. Jar of roasted red peppers.
- 1 Small glass of dry sherry
- Fino.
- 2 Tablespoons of EVOO (extra virgin olive oil)
- 1 Teaspoon of tomato puré
For
the Sauce
- 2 Tablespoons of chopped flatleaf parsley
- 2 Tablespoons of chopped corriander
- 1 Clove of garlic - chopped
- A little EVOO to fry
- 1 Lime - juice and zest.
- 1 Lemon - juice of.
- 2 Ozs. Butter from the
fridge - chopped into 1/2" cubes
- Salt
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Monkfish
Recipe Method
- OK - First you make the stuffing.
- Sweat the onions off in the olive oil until soft
- Reduce the heat add your garlic - cook for a
further five minutes.
- Add the red peppers (the preserved ones are
even better than fresh for this recipe).
- Then add the sherry and tomato puré and cook
until reduced to a sticky paste.
- Leave it to cool to room temperature.
- Now - on an oven tray - arrange your slices
of Jamon
in a row overlapping to keep the stuffing in.
- Then spread with the stuffing all over the
Jamon - leaving some to go between
the Monkfish fillets
- Right - put your Monkfish fillets on top of
the Jamon slices - spread the rest of
the stuffing between them and
squeeze them together.
- Now - carefully roll the Monkfish in the
Jamon until you have a sausage shape.
- Roast in the oven - at 350ºf/175ºc./Gas 4 for
40 minutes.
- Meanwhile make the sauce - cook the garlic
gently in the oil.
- Add the parsley coriander lemon and lime and
reduce until almost dry.
- Then Whisk
in the butter
until you have a gleaming sauce.
- Now you're ready to serve - spoon some of the
sauce onto 4 Plates
- Cut the Monkfish into steaks and place on top
of the sauce.
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