| Cuisine: Mediterranean | Type: Main Course | Serves: 4 |
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Source:
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Jamie Oliver |
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Attributes:
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Quick and Easy |
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Comments:
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Serving Suggestions:
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We serve this with a salad of mixed greens or arugula and a home made vinaigrette of balsamic vinegar and olive oil. |
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Ingredients:
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1 small jar of sun-dried tomatoes in oil 2 large handfuls of fresh basil Olive oil 16-20 slices of thinly-sliced prosciutto ham 4 7-oz. monkfish tail fillets, trimmed Sea salt and freshly ground black pepper Balsamic vinegar |
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Instructions:
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1. Preheat oven to 400°F. 2. Place the sun-dried tomatoes with some of their preserving oil along with the basil and blend until well chopped and mixed. Add the remaining oil from the jar (or some olive oil) and blend until you have a spreadable paste. Add a dash of balsamic vinegar and pulse till combined. 3. On a piece of lightly oiled wax paper. Lay out 4-5 slices of the proscuitto ham slightly overlapping. Then spread 1/4 of the tomato-basil paste on top of the ham. Place a monkfish fillet on the ham and roll tightly using the wax paper to help keep the bundle tight. Repeat for each fillet. 4. Gently remove the wax paper and move each fillet to a lightly oiled baking dish. Roast in the preheated oven for 15 to 20 minutes. 5. When done, slice the fish rolls into 1" pieces and plate. Drizzle any juices in the baking dish over the fish. |
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Related recipes:
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None |
2002-12-15