Parma Ham Wrapped Monkfish with a Chargrilled Asparagus Quinoa Salad

This recipe has been waiting to be posted for quite a while, it’s something we tried out back in early september when the outside world was still lovely and summery. Now asparagus is out of season, you might want to leave it out, or swap it for something else, you can really put anything you want in the salad, so go with what ever you’re favourite ingredients are! I love monkfish – its such a ‘meaty’ fish and theres no faff with little bones which is always a plus. That being said it’s not the cheapest so save this recipe for a little treat! Ingredients:

• 1 monkfish tail, cut into two pieces
• 6 pieces of parma ham
• 8 pieces of asparagus, halved lenghtways
• half yellow pepper, cut into chunks
• 3 springonions, finely chopped
• 160g quinoa, cooked according to pack instructions and left to cool
• 6-5 cherry tomatos, halved
• 2 small handfuls rocket or watercress or a mix of both
• 1 tsp caster sugar
• 1tsp salt
• black pepper to season

Method: 1. Firstly prepare the monkfish. Place a piece of cling film on a work surface and lay on it 3 pieces parma ham, slightly overlapping. Place the monkfish at one end and then roll up ( see pic!) Repeat for other piece of fish. Tie of ends, keep it tight. When ready to cook, remove al the cling film, but the fish should keep its shape.

2. Heat a grill pan until hot and then add about 1tbsp rapeseed oil. Fry the asparagus and pepper for about 2 minutes, turning half way, remove and drain on kitchen paper 3. Place the halved tomatoes in a bowl and add in the salt, sugar and a twist of back pepper and mix. Leave to infuse while you do everything else 4. When cool, toss the asparagus and pepper with the quinoa 5. Heat a frying pan and add a large knob of butter and a tsp rapeseed oil. When hot add in the fish. Cook for about 2minutes each side, turning in the middle and place in a hot oven for 6 minutes. Check it is cooked through before serving. 6. Serve the salad on plates, sprinkle over the tomatoes and top with the monkfish! Serve with lemon wedges if wanted. We dressed the whole plate with a couple of tablespoons of my favourite salad dressing of the moment – Mojo Pink Grapfruit from Olives et Al (hunt it down – it’s delicious!) Happy eating :)