Roast Monkfish Tail
For the parsley butter
• ½ cup (125g) unsalted butter, at room temperature
• 1 lemon, zested
• 2 garlic cloves, peeled and minced
• ½ bunch parsley, finely chopped
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
For the monkfish tail
• 1 monkfish tail, about 2.2pnds (1kg), skinned and deboned
• 6 large slices cured ham (ie. prosciutto)
• 1.3lbs (600g) baby potatoes
• 3 garlic cloves (whole, unpeeled)
• 3 sprigs thyme
• 1 tbsp (15ml) extra virgin olive oil
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
To prepare the parsley butter, mix the room temperature butter with the lemon zest, minced garlic, chopped parsley, salt and black pepper.
Place the baby potatoes in a large pot and cover with water by an inch. Add a pinch of salt and bring to a boil over medium heat. Once boiling, immediately drain the potatoes and set aside to cool. When cool enough to handle, slice them in half.
Preheat your oven to 390°F(200°C) with a rack in the middle.
On a clean working surface, lay the slices of cured ham, overlapping slightly, to form a large rectangle. Lay the monkfish tail over top, centered, and slightly open it to expose the inside. Smear the center of the tail with the butter (be generous!). Roll up the monkfish tail with the ham slices around it and tie it up with butcher’s twine.
Place the monkfish tail in a large baking dish and scatter the baby potatoes around it, along with the garlic cloves and thyme. Drizzle with olive oil, and season with salt and pepper.
Bake for 30 minutes and serve immediately, cutting the tail in large slices.
Table accessories made from 100% recycled sail
