Monk and parma ham

Name: Monk and parma ham
Cook time: 20
Yield: 2
Ingredients: 2 fillets of monkfish 8 slices of Parma ham 4 sage leaves 6 asparagus spears 1 heirloom tomato, halved Sea salt and cracked black pepper For the Romesco sauce: 200g roasted red pepper 50g toasted flaked almonds 1 clove of garlic 1 tbsp sherry vinegar 1 tbsp olive oil

2 people

Ingredients:

2 fillets of monkfish
8 slices of Parma ham
4 sage leaves
6 asparagus spears
1 heirloom tomato, halved
Sea salt and cracked black pepper
For the Romesco sauce:
200g roasted red pepper
50g toasted flaked almonds
1 clove of garlic
1 tbsp sherry vinegar
1 tbsp olive oil

Method:

Preheat your oven to 180˚C – place a couple of sage leaves on each fillet and then carefully wrap them with sliced ham. Then place on a lined baking tray and roast in the oven for 15 mins. At the same time roast your halved tomato.
Make the Romesco sauce by blitzing all ingredients in a food processor until smooth. Warm in a pan and season to taste.
Cook your asparagus simply in a non-stick frying with a little drizzle of oil, salt and pepper.
Once the monk is cooked remove from the oven and slice into sections. Arrange a generous ladle of Romesco into a bowl and top with asparagus, grilled tomato and the sage infused monk. The Parma ham should be crispy whilst the monkfish is succulent and sweet.