Autumn larder – Roast monkfish with serrano ham, and lemon and caper butter

 In Autumn, Fish, Fish & Seafood, Ingredients

There’s nothing better than simplicity that looks impressive, that’s what this dish does as it delivers classy flavour without too much effort. Some hams can be a little bit salty and overpowering, try to check what you’re going to use beforehand.

Roast monkfish with serrano ham, and lemon and caper butter

(Serves 2)

200g monkfish tail cut in half lengthways
6 slices Serrano ham
50g unsalted butter
1 tbsp capers
Juice of half a lemon

  1. Set the oven to 180C. Wrap both pieces of monkfish in the Serrano ham so that it’s entirely covered;
  2. Place on a baking tray and roast for 8 minutes until tender and set aside;
  3. In a sauté pan melt the butter over a medium heat, add the capers and toss for 30 seconds, add the lemon juice;
  4. Add the ham wrapped monkfish to the pan and heat for 20 seconds on each side;
  5. Remove from the heat, carve the fish into three pieces and serve with the lemon caper butter poured over.

From Scottish Daily Mail Autumn Larder series

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Comments
  • Gordon Fisher
    Reply

    I stumbled across this recipe and was captivated by the thought of monkfish, capers and smokey Serrano ham. Unfortunately I had no monkfish; fortunately a spot of inside angling landed me a nice bit of halibut from the freezer. I didn’t wrap the halibut with the ham as what I had was a handful of Serrano shreds. Dusting the (thawed) halibut in flour I fried it in butter and rapeseed oil, and once the fish was removed from the pan added the capers, ham, lemon juice and a small handful of chopped rocket. Served with a nice buttery mash, al dente sugar snaps and roasted cherry tomatoes this was a feast for a fat old king!

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