Monk Fish & Prosciutto Ham Parcels

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One of our favourite dinners, this tasty, mouth watering dinner can be prepared easily in advance and cooked in a 20 minutes. Seriously – even as I look at the photos my mouth waters again! The PERFECT dinner with guests recipe. And in the spirit of complete honesty, this is one of Leigh’s specialties – he prepares it, cooks it and presents it with a lovely glass of cool white wine…. whats not to love about this dinner?!

(These can be cooked on the BBQ, 5-7 minutes, turning occasionally. We prefer to bake in the oven – we don’t always have the luxury of a clear night to light the BBQ)

Preheat the oven to 180C

Ingredients

1 lemons

4 tablespoons Olive Oil

2 tablespoons roughly chopped fresh dill

2lb Monk Fish (generously serves 4 – adapt to suit your numbers)

12 slices Prosciutto

DILL SAUCE

5 tablespoons white wine

2 shallots finely chopped

175g butter, chopped into small pieces.

2 tablespoons chopped Dill

squeeze lemon juice

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  • Mix the rind of one lemon with the oil and dill in a non metallic dish, then season. Toss in the monkfish chunks to coat. Leave for 20/40 minutes.

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  • Cut the monkfish into 1inch square (roughly) chunks. Wrap each piece in the ham.

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  • Thread them onto 4 skewers  (we only did two, as there were only two of us eating. You could also thread peppers, lemon wedges, or any veg that will cook at 180 for 20 minutes, or on the BBQ for 7 minutes)

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  • Brush the parcels with the marinade. (At this stage, they can be refrigerated until 20 minutes before you eat)
  • Bake in the preheated oven for 20 minutes.

DILL SAUCE

  • Simmer the wine and shallots until reduced to about 2 tablespoons. Over a low heat, gradually whisk in the butter a piece at a time, but don’t let it boil.

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  • When all the butter is blended in (the sauce should be thickened and glossy), remove from the heat, season and stir in the dill and a squeeze of lemon juice.

We usually serve this with steamed veg and perhaps baby roast potatoes – don’t overwhelm the monkfish with rich gratins or too many flavours – it shines all on its own!

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