Baked monkfish

Ingredients for 4 servings:

• 1 jar tomatoes, sun-dried, in oil, small
• 2 handfuls of basil
• olive oil
• 16 slices of Parma ham
• 4 monkfish fillets, from the tail (200 g each)
• Sea salt
• Black pepper, freshly ground
• arugula
• Balsamic vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick fish dish

Preheat the oven to 200°C. In a blender, blend the sun-dried tomatoes and half of their aromatic oil with the basil until smooth. Gradually add the remaining oil until a spreadable paste forms. A splash of balsamic vinegar is sometimes helpful for flavor and to thin the mixture. Now brush four sheets of parchment paper (A4 size) with olive oil, one sheet at a time. Place about four slices of Parma ham on each sheet, either close together or slightly overlapping, depending on the size. Spread the paste evenly over the ham. Then place the fish fillets at one end, season, and roll them up using the parchment paper. Remove the paper and carefully place the wrapped fish rolls on an oiled baking sheet or in a baking dish and roast in the preheated oven for 15-20 minutes. I prefer to slice the fish. I serve this with mashed potatoes with plenty of butter, thinned with a generous amount of milk. You can also sprinkle a little balsamic vinegar over the fish and some arugula on the plate.