- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh parsley
- 1 tbsp olive oil
- 150g/7oz monkfish fillet
- salt and freshly ground black pepper
- 2 slices Parma ham
- 25g/1oz unsalted butter
- 1 tbsp olive oil
- ½ potato, peeled and chopped
- ½ onion, finely chopped
- 1 garlic clove, finely chopped
- 100g/3½oz risotto rice
- 50ml/2fl oz white wine
- 300ml/10fl oz hot chicken stock
- 55g/2oz peas, blanched
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- For the monkfish, mix the herbs with the oil in a bowl and add the monkfish. Mix well to coat and leave to marinate for 2-3 minutes.
- Season the fish with salt and freshly ground black pepper and wrap with the Parma ham.
- Heat an ovenproof frying pan and add the fillet. Cook for one minute on each side, until the ham has coloured, then transfer to the oven and roast for 6-8 minutes, or until completely cooked through.
- For the risotto, melt the butter with the olive oil in a saucepan over a medium heat. Add the potato, onion and garlic and fry for two minutes.
- Add the rice and the wine and bring to the boil, then reduce the heat and simmer until the wine is completely absorbed.
- Add the stock and cook, stirring constantly, for eight minutes, or until all the liquid is absorbed.
- Add the peas and cook for a further two minutes, or until the rice is soft, but not mushy.
- To serve, spoon the risotto onto a plate and place the monkfish on top.