Monkfish Wrapped In Parma Ham Jamie Oliver Recipes

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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

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

MONKFISH WITH PARMA HAM RECIPE



Monkfish with Parma ham recipe image

www.goodto.com has lots of quick and easy food recipes like this monkfish with parma ham. Find more recipes at www.goodto.com

Provided by Jessica Dady

Yield Serves: 2

Number Of Ingredients 5

2 x 175g (6oz) monkfish fillets
4 slices Parma ham
45ml (3tbsp) virgin olive oil
100g (4oz) asparagus spears
100g (4oz) baby sweetcorn, halved lengthways

Steps:

  • Preheat the oven to 190°C, 375°F, Gas 5. Season the monkfish with salt and freshly ground black pepper. Wrap each fillet with 2 slices of Parma ham.
  • Heat 15ml (1tbsp) of the olive oil in a frying pan and fry the monkfish fillets for 2-3 mins. Transfer to a small roasting tin and roast in the oven for 10 mins.
  • Toss the asparagus and baby sweetcorn in another 15ml (1tbsp) of the oil and place around the monkfish. Roast for a further 10-15 mins until the fish is firm to the touch and the vegetables are just tender.
  • Slice each monkfish fillet into 3 and arrange on top of the roasted vegetables. Drizzle over the rest of the olive oil and serve immediately.

Nutrition Facts : @context https, Calories 383 Kcal, Sugar 2.4 g, Fat 23.2 g, SaturatedFat 3.8 g, Sodium 1.69 g, Protein 39.7 g, Carbohydrate 2.8 g

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

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

DELICIOUS ROASTED WHITE FISH WRAPPED IN SMOKED BACON WITH LEMON MAYONNAISE AND ASPARAGUS



Delicious roasted white fish wrapped in smoked bacon with lemon mayonnaise and asparagus image

The delicate white fish works amazingly well with the intense, smoky flavour of the bacon

Provided by Jamie Oliver

Categories     Healthy meals     Cook with Jamie     Fruit     Pork     Mains     Healthy dinner ideas

Time 30m

Yield 4

Number Of Ingredients 8

4 x 150 g white fish fillets, from sustainable sources, ask your fishmonger, cut 2.5cm thick, skinned and pinboned
2 sprigs of fresh rosemary, leaves picked and very finely chopped
2 lemons, zest and juice of
freshly ground black pepper
12 rashers higher-welfare thinly sliced, smoked streaky bacon or pancetta
olive oil
4 tablespoons low-fat free-range mayonnaise
2 large bunches of asparagus, trimmed

Steps:

  • Preheat your oven to 200ºC/400ºF/gas 6. Season your beautiful fish fillets with the rosemary, finely grated lemon zest (no bitter white pith, please) and pepper - you don't need to use salt because we're going to wrap the fish in the lovely salty smoked bacon. Lay your rashers of bacon or pancetta on a board and one by one run the flat of a knife along them to thin them and widen them out. Lay 3 rashers together, slightly overlapping, put a fish fillet on top and wrap the rashers around it.
  • Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay your fish, prettiest side facing up, in the pan. Fry for a minute, then place the pan in your preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.
  • While the fish is cooking, you can make your simple lemon mayonnaise. I do this by mixing quality low-fat mayonnaise with the juice of half a lemon and pepper. You want to add enough lemon juice to make the flavour slightly too zingy. This is because, when you eat it with the asparagus and the fish, it will lessen slightly in intensity. And don't worry if the mayo looks a little thinner than usual when you've added the lemon juice - think of it as more delicate.
  • The asparagus is a great accompaniment because, like the fish, it also loves bacon. You can either boil or steam it; either way it's light and a nice contrast to the meatiness of the fish. When cooked, toss it in the juices that come out of the fish. Simply serve the fish next to a nice pile of asparagus, drizzled with the lemon-spiked mayonnaise. And if you're feeling very hungry, serve with some steaming-hot new potatoes.

Nutrition Facts : Calories 369 calories, Fat 21.8 g fat, SaturatedFat 4.2 g saturated fat, Protein 38.8 g protein, Carbohydrate 4.0 g carbohydrate, Sugar 2.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre

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