Parma Parcels with Nice n Spicy Monkfish


Parma Parcels with Nice n Spicy Monkfish

These Parma ham monkfish parcels are delicious. Made with amazing ingredients this dish is perfect for entertaining guests

  • Serves4
  • Preparation Time10 mins
  • Cooking Time50 mins

Ingredients

  • 1 kg monkfish tail, skinned and boned
  • Freshly ground black pepper
  • 8 slices Parma ham
Nice N Spicy Fish Marinade
  • 60ml Kikkoman Soy sauce
  • 30ml clear honey
  • 45ml freshly squeezed lime juice
  • 2 cloves garlic, crushed
  • 2 red chillies, finely chopped
  • 2cm fresh ginger root, finely chopped

Method

Shake together the marinade ingredients. Preheat oven to 220°C/425°F/Gas 7.

Place the fish in a lightly oiled roasting tin and make about 10 incisions in the flesh.

Season well and wrap the Parma ham around the fish to completely cover all the flesh.

Pour the marinade over and roast in the oven for around 30-35 minutes, basting twice during the cooking time.

Remove from the oven and leave to rest for 5 minutes. Carve into slices and serve with the remaining hot marinade drizzled over.