White’s Roasted Monkfish
4 x 200 / 300 gram Serve Size Pieces Monkfish
1 Tbsp Butter
4 Slices of Parma Ham (cooked crispy)
Salt & Pepper
1 Tbsp Vegetable Oil
Small Handful of Rocket
1 Sliced Onion
1 Garlic Clove finely chopped
1 Red Chilli finely chopped
1 Tin Cherry Tomatoes
1/2 of a small Red Pepper Sliced1/2 Tsp Tobasco Sauce
Salsa: Heat oil in a small fry pan add onion, garlic, chilli, red pepper and cook until softened. Add cherry tomatoes and tobasco cook for 5 mins. Season with Salt and Pepper/
Fish: Preheat oven to 180c. Season the monkfish and brush with butter. Heat pan to a medium heat with 1 tbsp of oil. Cook monkfish until golden on both sides. Then place in the oven to cook for a further 5 to 8 minuntes. Add the parma ham to the oven to reheat when fish is nearly ready.
To serve: Place a spoonful or two of salsa on a plate and top with fish, parma ham and a sprinkle a handful of rocket leaves.