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1
Fillet the monkfish by cutting down either side of the central bone.
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2
Peel the lemon removing all the white pith then cut into thin slices.
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3
Lay the fish cutside up on a board and sprinkle with the marjoram.
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4
Season with salt and pepper.
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5
Lay the lemon slices over one piece of fish then sandwich together with the other monkfish fillet.
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6
Wrap the fish in the parma ham making sure which it is completely covered.
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7
Tie at 50mm intervals with fine string.
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8
Cover and leave in a cold place for 1 to 2 hrs to allow the flavours to develop.
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9
Heat 2 tbpn extra virgin olive oil in a saucepan on the simmering plate.
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10
Add in the vegetables and garlic and cook stirring for about 5 min till golden brown.
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11
Stir in the lentils and wine.
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12
Add in sufficient water to cover by 10mm.
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13
Bring to the boil on the boiling platethen transfer to the simmering ovenand cook for 20 min.
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14
Preheat a large heavy based frying pan on the floor of the roasting oven.
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15
Brush with the remaining oil and place on the boiling plate.
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16
Add in the monkfish parcel and fry turning till the parma ham is browned all over.
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17
Carefully remove the fish parcel and spread the lentils in the frying pan.
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18
Replace the fish on top burying it into the lentils slightly.
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19
Cover the pan and transfer to the simmering ovenfor about 20 min till the lentils are cooked and the juices from the fish run clear when tested with a knife.
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20
Remove the string from the fish then cut into thick slices.
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21
Pile the lentils onto warmed serving plates and sprinkle with the minced coriander or possibly parsley.
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22
Arrange the fish on top and serve immediately.
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23
If a large monkfish is not available use 2 smaller ones instead.
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24
Lay the fillets side by side overlapping them slightly.
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25
Monkfish is a firmfleshed fish that can withstand cooking methods which are more suited to meat.
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26
Here the fish is wrapped in delicate thin slices of parma ham panfried till golden brown then gently braised on a bed of puy lentils.
