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| Monkfish & Parma Ham Parcels |
| Posted on 11/03/05 at 09:17 by fuggah |
Baked Monkfish Parcels with Garliced Beans
Servings: 2
Preparation Time: 30 minutes
Ingredients:
For the fish;
3 tbsp extra-virgin olive oil
squeeze of lemon juice
3/4 lb monkfish tails cut into 5cm chunks
6 thinslices of Parma ham
3-4 bay leaves
12 cherry tomatoes
salt and freshly ground black pepper
For the Beans;
1 tin Berlotti beans
1 medium onion (fine chopped)
1 large clove of garlic (roughly sliced)
2 tbsp olive oil
Parsley and other Fresh herbs (e.g. Basil)
Method
1. Preheat the oven 220ﾰC/gas 7.
2. Heat 2 tablespoons of the olive oil in a small saucepan. When hot add the sliced garlic and tip the saucepan at an angle so that the garlic is completely covered in the hot oil. Cook until the garlic has just turned brown then remove the garlic with a fork, leaving the oil in the pan.
3. Add the finely chopped onion to the oil, cover and sweat for about 15 minutes. Do not let the onion go brown.
4. Add the beans and some hot water to stop the beans sticking to the pan.
5. When the beans are warmed through, add the garlic and fresh herbs.
Keep warm.
6. Wrap the chunks in Parma ham to form parcels. Tuck the parcels tightly into a gratin dish, and strew with the bay leaves.
7. Roll the tomatoes in the remaining olive oil and scatter them over the parcels.
8. Bake for 15 -20 minutes until the parcels feel just tender when pierced with a skewer.
9. Serve the parcels on top of the beans and pour over the fishy juices and enjoy.
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