Monkfish with sundried tomato

Preparation time: 15 Cooking time: 20 Easy - for beginners Serves: 4


A wonderful splurge if you having friends over without a lot of work.


  • 1 jar of sundried tomatoes in oil
  • 2 large handfuls of basil or dried basil, 2 tblsp.
  • olive oil
  • slice of parma ham or another cured ham of choice
  • 4 pieces of monkfish.. 100-200 g portion per person, trimmed and de-boned )yuo can also use seawolf)
  • salt and pepper to season
  • good balsamic vinegar 2 tsp. or add more depending on your taste
  • Serve with :
  • creamy mashed potatoes OR
  • rocket salad OR
  • roasted veg and potatoes from the oven


Preheat oven to 180 C. Pour out the tomatoes, keeping the oil that preserved them. Blend the sundried tomatoes in a food precessor until creamy, adding the basil and balsamic vinegar, season with salt and pepper. Use some of the oil that what preserving the tomatoes to make the mixture creamier if you want. Lay out the parma ham, then out the monkfish in, spoon some of the tapenade mixture and then roll with ham again. You may wish to use toothpicks to keep the fish- ham roll closed so that it can cook. Let cook for 15/20 mintues. Serve with the mashed potato or another accompanient of your choice.



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