← All recipes

🍽️ Monkfish wrapped in Pesto and Parma Ham

366 kcal · 30 min · 4 servings

Monkfish wrapped in Pesto and Parma Ham Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the monkfish fillets under cold, running water.
  2. 2. Pat the fillets dry with a kitchen towel.
  3. 3. Season the fillets generously with black pepper.
  4. 4. Wash the fresh basil leaves under cold water.
  5. 5. Shake the leaves dry.
  6. 6. Carefully pluck the basil leaves from the stems.
  7. 7. Let the tomatoes drain well from the jar.
  8. 8. Catch the tomato oil in a small container.
  9. 9. Roughly chop the tomatoes into pieces.
  10. 10. Place the tomato pieces into a blender.
  11. 11. Add half of the collected tomato oil.
  12. 12. Add the basil leaves to the blender.
  13. 13. Blend the ingredients into a smooth paste.
  14. 14. Add the vinegar to the pesto mixture.
  15. 15. Stir the vinegar in well.
  16. 16. Stir in the remaining oil gradually while stirring constantly.
  17. 17. Ensure the paste is creamy and easy to spread.
  18. 18. Lay four sheets of baking paper side by side on your work surface.
  19. 19. Brush the baking paper lightly with oil.
  20. 20. Arrange the Parma ham slices overlapping like roof tiles on the paper.
  21. 21. Be careful not to tear the thin ham slices.
  22. 22. Spread the pesto tomato paste evenly over the ham.
  23. 23. Place a monkfish fillet on the ham surface.
  24. 24. Roll the fillet tightly using the baking paper.
  25. 25. Wrap the baking paper around the outside of the roll.
  26. 26. Tie the roll securely with kitchen twine at two points.
  27. 27. Place the fish rolls side by side in a lightly greased baking dish.
  28. 28. Preheat the oven to 200 degrees Celsius.
  29. 29. Bake the rolls for 25 to 30 minutes.
  30. 30. Remove the rolls from the oven.
  31. 31. Place the rolls on pre-warmed plates.
  32. 32. Garnish the dish with fresh basil leaves.
  33. 33. Serve the dish immediately.

Nutrition per serving