Monk and parma ham

plate 2 people
clock 20


  • 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


  1. 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. 
  2. Make the Romesco sauce by blitzing all ingredients in a food processor until smooth. Warm in a pan and season to taste.
  3. Cook your asparagus simply in a non-stick frying with a little drizzle of oil, salt and pepper. 
  4. 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.