Monkfish With Parma Ham & Pea PuréE

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   1. Preheat oven to 200 degrees C.

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   2. Season the fish on both sides well with pepper only.

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   3. Wrap the fish fairly tightly with the parma ham.

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   4. Place fish on a non-stick baking tray and cook in the oven for 15 minutes, turning over half way through the cooking time. Once done, leave for about a minute to rest before slicing.

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   5. In the meantime, make the pea puree - cook the peas in boiling water for a couple of minutes and drain.

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   6. Return the peas to the pan, along with the cream, stock and seasoning.

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   7. Blitz the mixture with a hand-held blender until smooth.

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   8. Put the puree on the centre of the plate. Cut the monkfish into large nuggets and put on top.

* Per serving · 4 servings · Values may vary.

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