Roasted Fillet Of Monkfish Wrapped In Parma Ham With A Pesto Mash, Fine Beans & Cherry Tomatoes

Last night Colin bammed up a delicious meal of roasted fillet of monkfish wrapped in Parma ham with a pesto mash, fine beans and cherry tomatoes. For dessert we had roasted pineapple chunks infused with star anise's and vanilla pods and covered with natural yoghurt. Here's the low-down:

Roasted Fillet Of Monkfish Wrapped In Parma Ham With A Pesto Mash, Fine Beans & Cherry Tomatoes

Ingredients

[Serves 2]

2 monkfish portions pieces,
Salt and ground pepper,
A little lemon juice,
2 slices Parma ham.

Method

Season the monkfish with salt, pepper and the lemon juice, then wrap a slice of Parma ham around each fillet of monkfish and set aside.

Meanwhile make hot mashed potato and stir in 1 tablespoon green pesto. Boil the beans in salted water, toss in butter and set aside

Place the cherry tomatoes on a baking sheet with garlic, olive oil, salt and pepper, then roast in a hot oven for 5-10 minutes

To cook the monkfish drizzle the monkfish parcels with olive oil and roast in a hot oven for 10-15 minutes. Remove and set aside.

To serve, spoon the pesto mash in the centre of each plate, using a pastry cutter for neatness. Place the monkfish parcel on top of the mash then put the green beans and cherry tomatoes around the plate and drizzle with any juice from the cherry tomato roasting tray.


Roasted Pineapple Chunks Infused with Star Anise's & Vanilla Pods
Ingredients

[Serves 4]

Pineapple, sliced into chunks
Star Anises
Vanilla pods
2 Oranges

Method

Cut the pineapple into chunks and put in a roasting dish and squeeze the juice of two oranges over the top. Mix in a few star anise and two vanilla pods and place in a pre-heated oven at 200C for 30 mins. Serve with greek yoghurt or ice cream.