2 monkfish tail fillets (150g/5oz each)
8 slices Parma Ham
1 tbsp parsley
1 tbsp oregano
6 tbsp olive oil
6 sage leaves
1 tbsp red wine vinegar
1 glass red wine
300ml/½ pint vegetable stock
salt and freshly ground black pepper
Finely chop the parsley and oregano, mix them together with the olive oil to make the marinade, add salt and pepper to taste.
Skin the monkfish tails, or have us do it for you. Place the monkfish in a bowl and cover with the marinade, leave for 20 minutes.
Wrap each fillet of Monkfish in the parma ham with the sage leaves between the two.
Place them all on a baking tray and cook in an oven at 200C/400F/Gas6 for 12-15 minutes.
For the sauce, finely chop the shallot and fry in a little oil until soft. Add the vinegar and boil until almost dry, then add the red wine and reduce. Add the stock and reduce by about half. Strain through a sieve and season to taste.
To serve, slice the cooked fillet, arrange the slices on the plate and drizzle with the sauce