Why Monkfish
Monkfish is the fish for people who think they don’t like fish. There are no bones to fuss over, no flaky fall-apart fillets: just one firm, meaty central tail that holds its shape and carries flavour like nothing else on the counter. Chefs call it “poor man’s lobster” for its sweet, dense bite, though there’s nothing poor about a good monkfish tail.
Wrapping it in Parma ham does two jobs: the ham bastes the lean fish as it roasts and keeps it succulent, and it crisps into a salty, savoury crust. It looks like you’ve made a real effort. You haven’t: it’s barely 30 minutes.
At Parkstone Fisheries we sell monkfish tails trimmed and ready to cook. Ask us to take the membrane off for you. It saves a fiddly job at home.
Method
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Prep the monkfish. Pat the tails completely dry with kitchen paper. If the thin grey membrane is still on, peel it away. It shrinks and toughens in the oven. Season the fish all over with salt and pepper.
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Wrap in Parma ham. Lay 4 slices of Parma ham on a board, slightly overlapping, to make a sheet. Place one monkfish tail across one end and roll it up tightly so the ham wraps the fish completely. Repeat with the second tail. Tuck a sprig of rosemary under the ham as you roll if you like.
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Sear. Heat the olive oil in an ovenproof frying pan over a medium-high heat. Add the wrapped tails and sear for 1-2 minutes on each side, turning, until the ham is golden and crisp all over.
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Roast. Add the garlic, herbs and butter to the pan. Transfer to a preheated oven at 200°C (180°C fan) and roast for 12-15 minutes, depending on thickness, basting once with the pan butter. The fish is done when it’s firm and opaque all the way through.
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Rest and serve. Lift out and rest for 3-4 minutes. Slice each tail into thick medallions, spoon over the garlicky pan butter, and finish with a good squeeze of lemon.
Tips from the Counter
- Don’t skip the membrane. That silvery skin is the one thing that ruins a monkfish: it contracts and goes chewy. We’ll remove it for you at the counter if you ask.
- Thickness, not weight, decides timing. A fat tail needs the full 15 minutes; a slimmer one is done in 12. Firm to the touch means cooked.
- It’s forgiving. Unlike a delicate fillet, monkfish won’t fall apart if you leave it a minute longer. Good for nervous cooks.
- Serve it with crushed new potatoes, buttered greens, or a white bean and chorizo stew. Monkfish loves a bit of smoky pork.
Ready to Make It?
Order fresh monkfish from Parkstone Fisheries, line-trimmed and prepared to order, with the membrane off if you ask. Free delivery across all BH postcodes, £40 minimum order, or collect from our counter in Poole.