Roasted Stuffed Monkfish Recipe


Ingredients for Four People.

    * One Whole Monkfish - filleted and trimmed of all skin
    * 4 Ounces of Jamon Serrano thinly 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 purée

For the Sauce

    * 2 Tablespoons of chopped flatleaf parsley
    * 2 Tablespoons of chopped coriander
    * 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
  
Method

   1. OK - First you make the stuffing.
   2. In a medium non stick fry pan sweat the onions off in the olive oil until soft.
   3. Reduce the heat add your garlic - cook for a further five minutes.
   4. Add the red peppers (the preserved ones are even better than fresh for this recipe).
   5. Then add the sherry and tomato purée and cook until reduced to a sticky paste.
   6. Leave it to cool to room temperature.
   7. Now - on a roasting tray - arrange your slices of Jamon in a row overlapping to keep the stuffing in.
   8. Then spread with the stuffing all over the Jamon - leaving some to go between the Monkfish fillets.
   9. Right - put your Monkfish fillets on top of the Jamon slices - spread the rest of the stuffing between them and squeeze them together.
  10. Now - carefully roll the Monkfish in the Jamon until you have a sausage shape.
  11. Roast in the oven - at 350ºf/175ºc./Gas 4 for 40 minutes.
  12. Meanwhile make the sauce - cook the garlic gently in the oil.
  13. Add the parsley coriander, lemon and lime and reduce until almost dry.
  14. Then Whisk in the butter until you have a gleaming sauce.
  15. Now you're ready to serve - spoon some of the sauce onto 4 warmed plates.
  16. Cut the Monkfish into steaks and place on top of the sauce.
  17. Serve....and wait for the praise!


https://www.cutting-edge-mediterranean-recipes.com/monkfish-recipe.html