Roast Monkfish with tomato & olive tapenade

It can be tricky deciding on a dish when you’re entertaining a potential boy/girlfriend. You want the food to look great without doing yourself an injury in the preparation and, of course, you want to look fabulous and unflustered for dinner!

Roast Monkfish with tomato & olive tapenade

1 small jar of sun dried tomatoes
a handful of black olives
1 large bunch of fresh rosemary chopped
olive oil
approx 16 slices of parma ham-more if needed
4 monkfish tail fillets-get your fishmonger to trim
sea salt and fresh black pepper, ground

Preheat the oven to 200°c/400°f/gas 6
Place your sundried tomatoes, a little of the tomato preserving oil, olives and the rosemary into a blender/processor and blitz until smooth. Add more of the preserving oil to the paste until it’s loose and spreadable.

On 4 sheets of A4 size greaseproof paper, rub on some olive oil and lay 4 slices of parma side by side per sheet. Spread an even amount of paste over each sheet of ham. Place your monkfish fillets at one end of each sheet, season and using the greaseproof paper, fold and roll up. Remove the paper and carefully place onto an oiled baking tray. Roast in a pre-heated oven for 20mins.

Take the fish out, rest for a few mins, then slice each fish to show all the wonderful colours.

I serve this with creamed potatoes and some greens or rocket.

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