Monkfish in Parma Ham With Red Onion and Pepper Marmalade.

1. 1

   Season and wrap each fillet with 2 slices of parma ham, tucking the seams underneath.

2. 2

   Leave them in the fridge on alightly oiled baking sheet until just before serving.

3. 3

   For Marmalade: Heat some olice oil in a saucepan and gently fry the finely chopped red onion until soft.

4. 4

   Deseed and slice the peppers into long thin pieces.

5. 5

   Add to the onion, cover and cook gently until softened and just holding a shape, about 20 minutes.

6. 6

   Season with salt and pepper and stir in some freshly shredded basil leaves.

7. 7

   Bake the monkfish at 190c/375F/ gas mark 5 for 10/12 minutes.

8. 8

   Slice each fillet into 1cm pieces and serve fanned on a bed of red onion and pepper marmalade.

* Per serving · 4 servings · Values may vary.

No additional tips available.