INGREDIENTS: FOR 4 PERSON
monkfish tail (skin-off) 300-500 gm
baby potatoes (halved) 400 gm
parma ham slices 4
red onion (chopped) 1
red pepper (cut into 3cm pieces) 1
yellow pepper (cut into 3cm pieces) 1
tomatoes or tomatoes on the vine 200 gm
garlic (finely chopped) 3 cloves
basil (chopped) 30 gm
Olive oil 2 tbsp
Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes in a saucepan, cover with water and bring to the boil. Simmer for 10 mins until just tender then drain and tip onto a large roasting tray. Add the chopped onion and peppers to the tray, drizzle with the oil, season and toss to coat. Roast the veg for 30 mins, tossing halfway through.
Cut monkfish tail to get 4 portions and make a slice in the middle of each portion.Mix together the garlic and chopped basil. Spread some of the mixture over the centre of each portion then wrap a slice of Parma ham around the middle of the fish to cover the topping.
"After the 30 mins, remove the tray from the oven and put the monkfish portions on top of the veg. Add the tomatoes and return to the oven to roast the monkfish for 15 mins or until the fish is cooked through.
Serve scattered with the remaining basil leaves.