Ingredients for Magnificent Roasted Monkfish
- Sun Dried Tomatoes Packed In Oil
- 1/2 cup fresh basil leaves
- 16 slices Parma ham
- 4 (6-ounce) monkfish fillets (or cod fillets)
- Salt & Pepper
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How to Make Magnificent Roasted Monkfish
- Preheat oven to 400°F (200°C).
- In a food processor, combine 1/2 cup sun-dried tomatoes (packed in oil), 1/4 cup of their oil, and 1/2 cup fresh basil leaves. Blend until smooth.
- Add the remaining oil from the sun-dried tomatoes (about 1/4 cup) and blend again until well combined.
- Cut 4 pieces of parchment paper (approx. 8.5 x 11 inches).
- Lay 4 slices of Parma ham (approx 4 x 6 inches) snugly next to each other on each piece of parchment paper.
- Divide the sundried tomato paste evenly among the 4 parchment paper squares, spreading it over the Parma ham.
- Place one 6-ounce monkfish (or cod) fillet at one end of each Parma ham-lined parchment paper. Season generously with salt and pepper.
- Using the parchment paper, carefully fold and tightly roll the fish into a parcel. Twist the ends of the parchment to secure.
- Remove parcels from parchment paper and carefully transfer to a lightly oiled baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve immediately with creamy garlic mashed potatoes and arugula dressed with a drizzle of balsamic vinegar.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
8g
Carbs
4g
