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🍽️ Monkfish wrapped in Parma ham

334 kcal · 30 min · 4 servings

Ingredients

• 4 Monkfish fillets (approx. 160 g each)
• 3 sprigs Basil
• 250 g Cherry tomatoes
• Olive oil
• 2 tbsp Balsamic vinegar
• 200 g Parma ham (in thin slices)
• Pepper (from the mill)
• Salt

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan-forced.
2. 2. Rinse the monkfish under cold water.
3. 3. Pat the fish dry with a kitchen towel.
4. 4. Pluck the basil leaves from the stems.
5. 5. Wash the tomatoes thoroughly.
6. 6. Cut the tomatoes into quarters.
7. 7. Place four sheets of baking paper side by side on your work surface.
8. 8. Lightly brush the baking paper with oil.
9. 9. Distribute two to three slices of Parma ham on each piece of paper.
10. 10. Make sure the ham slices overlap slightly.
11. 11. Place the tomato pieces and basil leaves on the ham.
12. 12. Place a fish fillet on top of the herbs and tomatoes.
13. 13. Season the fish with some pepper.
14. 14. Add a pinch of salt.
15. 15. Roll the baking paper tightly with the filling.
16. 16. Wrap the parcels well again.
17. 17. Tie the ends of the parcels securely with kitchen twine.
18. 18. Place the parcels in the preheated oven.
19. 19. Bake the dishes for about 20 minutes.
20. 20. Remove the parcels from the oven.
21. 21. Serve the dish warm.

Nutrition per serving

• kcal: 334
• Protein: 36 g · Fett/Fat: 20 g · Carbs: 3 g