Sage Stuffed Monkfish

I've been on a diet, my whole world has sadly and probably counterproductively, revolved around this and exercise for the last few months. Christmas fortnight did not count, and I put on a few pounds. Altogether, including ups and downs, I have lost about 1.5 stone and would like to lose a further stone. Why, when I clearly love rich food, have I bothered?  Well in April I am 40 and this is a mid life crisis.



Because of this I have been eating a lot of stir fries and curries, very tasty but sometimes we all need a release. Friday nights have become real food night in our house. This recipe is a bit indulgent, but not overtly. I have used a splash of olive oil and white wine as well as a knob of butter and a few slices of Parma ham, apart from these quite minor indulgences the recipe is still low fat (I think).



You will need:



2 large monkfish tail fillets (membrane removed)

12 sage leaves + a few to chop into the sauce at the end

6 slices of Parma ham

tomatoes on the vine

l tblsp olive oil

25 ml white wine

4 cloves of garlic, squashed

salt and pepper



Preheat your oven to 180º C



First, take your monkfish and remove the odd jellyish membrane, it is tricky, I tend to use kitchen scissors and a prayer to do this, if there is a quicker and easier way I would love to know it.



When you have done this, cut your fillets in half and arrange them so that the thicker end of each fillet is over the thinner end, this is so that when your wrap them in the Parma ham they create a uniform parcel. Sandwich these half fillets together with 6 sage leaves and a generous twist of salt and pepper.



On a piece of cling film, place three slices of slightly overlapped Parma ham. On top of this put one of your sandwiched fish fillet portions. Roll the ham over tightly and twist the ends of the film so that the package looks like a Christmas cracker. Repeat with the other fillets.



Place these in a roasting dish with your tomatoes, garlic and white wine then drizzle over the olive oil.



It should look a bit like this:





Place in the oven with the a lid on or, if you're using a roasting tray, put foil over, and cook for 20 minutes + 10 with the lid or foil off.



Remove from the oven and take the fish and tomatoes out of the pan and put onto a warm plate.



Place the pan ,containing the cooking juices, onto the hob over a medium heat. Add the chopped sage and butter and reduce until it coats the back of a spoon.



Slice the fish into thick slices and spoon over the sauce.



I hope you enjoy this very simple, but delicious fish supper.