Best 2 Monkfish Wrapped In Parma Ham Jamie Oliver Recipes

Prepare to be tantalized by a culinary masterpiece that harmoniously blends delicate monkfish with the savory embrace of Parma ham. This delectable dish, orchestrated by the maestro of flavors, Jamie Oliver, promises an explosion of taste in every bite. Embark on a culinary journey as we unveil the secrets behind this extraordinary creation, featuring a treasure trove of recipes that cater to every palate. From the classic combination of monkfish and Parma ham to tantalizing variations infused with sun-dried tomatoes and a symphony of herbs, these recipes will transform your kitchen into a haven of culinary artistry.

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GRILLED OR ROASTED MONKFISH WITH BLACK OLIVE SAUCE AND LEMON MASH

Grilled or roasted monkfish with black olive sauce and lemon mash image

Monkfish has a wonderful meatiness, which really works well with crisp Mediterranean flavours

Provided by Jamie Oliver

Categories Healthy meals Cook with Jamie Dinner Party Fruit Potato Mains

Time 50m

Yield 4

Number Of Ingredients 23

Ingredients

sea salt
2 lemons, zest of, plus a little juice
1 sprig fresh rosemary, leaves picked
4 x 200 g monkish fillets, from sustainable sources, ask your fishmonger
olive oil
2 bunches rocket, washed and drained
For the black olive sauce
2 large handfuls black olives, stoned and very roughly chopped
½ fresh red chilli, deseeded and finely chopped
1 small handful fresh herbs (basil, marjoram and parsley), finely chopped
1 heart celery, yellow leaves chopped
1 clove garlic, peeled and finely chopped
1 lemon, juice of
freshly ground black pepper
2 lugs extra virgin olive oil
balsamic vinegar
For the lemon mash
1 kg floury potatoes
sea salt
freshly ground black pepper
extra virgin olive oil
milk
1 lemon, juice of

Steps:

In a pestle and mortar or Flavour Shaker, smash up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.
Now make your black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavours with the vinegar to taste.
If you're roasting your monkfish, preheat your oven to 220°C/425°F/gas 7 just before the fish comes out of the fridge. Pat the fish dry with some kitchen paper and then pat it with a little olive oil.
Peel and halve your potatoes. Put them into a pot of salted, boiling water and cook until tender. Then drain and mash up with 6 tablespoons of olive oil and a good swig of milk. Season to taste with salt, pepper and lemon juice. If you want to get your mash really smooth and creamy you can use a spatula to push the potato through a sieve once or twice. It doesn't make it taste any better but it will make it silky smooth, shiny and lovely. Just depends if you can be bothered, really. If it needs thinning with a little extra milk, feel free.
To roast the monkfish, heat a large ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.
To grill, place the the butterflied fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on the thickness. Whichever way you cook it serve the fish and the juices with a good dollop of the mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice and salt and pepper. Really, really good.

Nutrition Facts : Calories 481 calories, Fat 16.9 g fat, SaturatedFat 2.4 g saturated fat, Protein 37.6 g protein, Carbohydrate 42.1 g carbohydrate, Sugar 3.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre

BACON-WRAPPED MONKFISH

Bacon-wrapped monkfish image

Choose dry-cured, thinly sliced bacon for this dish - the crisp texture works well with the firm, meaty monkfish

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 6

Ingredients

400g monkfish tail, sliced into 2 fillets
2 sprigs fresh thyme , leaves stripped
12 rashers (about 140g/5oz) dry-cure rindless smoked streaky bacon
2 large tomatoes , halved
3-4 tbsp vinaigrette
225g bag watercress and salad leaves

Steps:

Lay 1 monkfish tail fillet on a board, sprinkle with thyme leaves and season. Lay the other fillet on top with tapering tip in the opposite direction, so each end has one thick and one thin end butted together.
Lay the bacon on a board, slightly overlapping and put the monkfish in the centre. Wrap the fish in the rashers so that it holds together quite firmly.
Heat the grill for 3-5 mins. Line the grill pan, lay the monkfish on it, with the bacon joins underneath.
Grill for about 7-10 mins until the bacon starts to crisp, then carefully turn over and cook for another 7-10 mins. At the same time, grill the tomato halves. As soon as the monkfish feels firm when pressed on top, remove and leave to stand for 5 mins. Save any pan juices from the paper and drizzle into the vinaigrette. Cut the monkfish into medallions, slightly on the diagonal. Dress the watercress salad with the vinaigrette and juices and divide between four plates. Place monkfish on top, season with pepper and serve tomatoes alongside. Nice with baby new potatoes.

Nutrition Facts : Calories 258 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 1.27 milligram of sodium

Tips:

Choose the freshest monkfish you can find: Look for firm, white flesh with no discoloration.
Slice the monkfish thinly: This will help it cook evenly.
Wrap the monkfish in prosciutto: This will add flavor and help keep the fish moist.
Sear the fish until golden brown: This will create a crispy crust.
Bake the fish until cooked through: The fish should be opaque and flaky.
Serve the fish with your favorite sides: Roasted vegetables, mashed potatoes, or rice are all good options.

Conclusion:

Monkfish wrapped in prosciutto is a delicious and easy-to-make dish that is perfect for a special occasion. The fish is cooked to perfection and the prosciutto adds a salty, savory flavor. This dish is sure to impress your guests.