Roast Monkfish & Sage In Air-Dried Ham

Roast Monkfish & Sage In Air-Dried Ham

 

INGREDIENTS:

  • 2 fillets of monkfish, about 150g (5oz) each and 5cm (2 inches) in diameter
  • 4 large slices of air-dried ham
  • 8 sage leaves
  • Salt and freshly ground black pepper
  • 250g (8oz) French beans, topped and tailed
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons diced tomato
  • 1 tablespoon lemon juice
  • Zest of 1 lemon

Preheat the oven to 180°C (350°F),Gas Mark 4.  Trim the monkfish of any coloured flesh.Lay 2 slices of air-dried ham side by side on your work surface and put 4 sage leaves in a row down the middle (pulling off the stalks if they are woody).  Place a monkfish fillet on top and season with a little black pepper.  Fold one edge of the ham over the fish and tuck in, then neatly roll the other edge over and fix in place with a couple of cocktail sticks or skewers. Place the fish in a roasting tin with the sage leaves uppermost, then repeat with the second fillet.  Put the roasting tin into the oven bake for 8 minutes.  When ready, the fish should feel firm to the touch. Meanwhile, bring a large pan of salted water to the boil and blanch the French beans for a minute or so.  Drain, then return them to the pan and toss them with olive oil and tomato.  Add the lemon juice and season with salt and pepper.  Don't overcook the beans, as you want their texture to complement the firmness of the fish. Remove the fish from the oven and allow to rest for at least 3 minutes in a warm place.  Slice and serve with the beans, garnished with a little lemon zest.