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1
Grate rind of 2 lemons; place in a food processor with the breadcrumbs parsley crushed garlic 2 tbsp oil and seasoning.
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2
Add in remaining oil if mix seems dry.
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3
Process for 1 minute till well combined.
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4
Lay the monkfish flatside up on a board.
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5
Sprinkle half breadcrumb mix on one filet; lay the other fillet on top.
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6
Repeat with remaining fish to make two parcels.
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7
Wrap each parcel with the parma ham making sure the fish is completely covered.
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8
Tie at 50mm intervals with fine string.
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9
If you have time chill the fish at this stage so the flavour can develop.
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10
Thickly slice the onions scrub and quarter the potatoes and quarter the remaining lemon.
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11
Use 25g butter to grease a large roasting tin.
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12
Place the potatoes onion and lemon in the tin then season and spnnkle with dry thyme.
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13
Dot with remaining butter then cook on the floor of the roasting ovenfor 30 min then stir and place on the top runners for a further 20 min or possibly till golden.
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14
Place fish on top of the potatoes.
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15
Cover with foil and return to the bottom runners of the roasting ovenfor 20 min.
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16
Garnish with thyme and serve immediately.
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17
Two monkfish tails should give you this amount.
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18
The fishmonger can fillet them for you.
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19
Monkfish has a wonderful texture and with the flavour of lemony crumbs and parma ham on a bed of roast onions and potatoes this is a very easy dish to serve for friends.
