Bacon is a good alternative to Parma ham. If you can’t find monkfish fillets make sure that the fish you choose instead has suitably firm flesh.
Serves: 4–6
Preparation time: 20 minutes
Cooking time: 20 minutes
1⁄2 small red pepper
1⁄2 small green pepper
1⁄2 small yellow pepper
2 monkfish fillets (350g/12oz) each
125g (41⁄2oz) Parma ham, sliced
1 large sprig rosemary, separated into small sprigs
4 tablespoons extra virgin olive oil
Sliced red onions and tomatoes
Sauce
175ml (6fl oz) Champagne
3 tablespoons fruit vinegar
125ml (41⁄2fl oz) fish stock
3 teaspoons caster sugar
4 tablespoons fresh mint
Alternative fish: Dover sole, turbot
Method
1.Preheat the oven to 200ºC (400ºF/gas 6). Cut away the membranes from the peppers, then slice the peppers very finely into strips. Season the monkfish all over.
2. Lay the Parma ham out flat on a work surface with each slice slightly overlapping, then arrange half of the peppers along the centre. Place the monkfish fillets on top and lay the remaining pepper slices and half of the rosemary sprigs on the fish. Tightly roll the Parma ham around the monkfish, then pierce the rolls with the remaining rosemary sprigs to secure them.
3. Heat a large heavy-based ovenproof frying pan until hot, add the olive oil and heat until hot. Add the monkfish and seal for 5 minutes, turning the fish constantly.
4. Transfer the pan to the oven and roast for 10 minutes, then turn off the oven and open the door slightly; this will keep the fish warm while you are making the sauce.
5. To make the sauce; place the Champagne in a pan over medium heat and simmer for 6 minutes, then add the vinegar, stock, sugar and half the mint. Simmer until the liquid is reduced by half. Over a low heat, whisk in the butter, then stir.
