Prosciutto and Pesto wrapped Monkfish Tail

Ingredients:

300ml basil pesto
2 tbsp extra-virgin olive oil
10 slices of prosciutto
200g piece of monkfish tail fillet, trimmed neatly
24 cherry tomatoes (on the vine)
2 tbsp balsamic vinegar
salt and freshly-ground black pepper, to taste
olive and sun-dried tomato mash to accompany
extra-virgin olive oil, for drizzling

Method:

Line a baking tray with greaseproof (waxed) paper. Arrange the prosciutto slices on this so that they overlap slices then spread the pesto over the top. Arrange the monkfish in the centre and season liberally with salt and black pepper.

Using the greaseproof paper to help you, tightly roll the monkfish in the prosciutto and pesto so that you have a firm sausage shape. Transfer the wrapped piece of fish to a greased baking tray then place in an oven pre-heated to 200°C and bake for 5 minutes. At this point add the vine tomatoes (still attached to the vine) and drizzle the balsamic vinegar over everything.

Return to the oven and bake for a further 12 minutes, or until the monkfish is just cooked through and the tomatoes are soft.

To serve, arrange the mash on two warmed serving plates. Slice the monkfish parcel in half and sit one half on each pile of mashed potatoes. Drizzle over any pan juices then sit the tomatoes alongside.

Add a drizzle of extra-virgin olive oil and serve immediately.