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Courgette and Parma ham wrapped monkfish with red pepper and puy lentils

Serves: 4
Cooking Time: 30-60 minutes


  • 2 tsp olive oil
  • 1 small onion, finely chopped
  • 250g Merchant Gourmet Canned Puy Lentils
  • 200ml dry white wine
  • 300ml vegetable stock
  • 1 jarred red and yellow roasted pepper, sliced into 4 long strips
  • 450g of monkfish, boned and cleaned, but keeping the two even fillets together
  • 6 slices of Parma ham
  • 2 courgettes, sliced into ribbons with a potato peeler
  • 1 tbsp olive oil
  • salt and pepper


  1. Heat the oven to 180C. Heat the olive oil in a pan and throw in the onions. Fry on a low heat for 5-8 mins or until they have softened. Add the lentils and toast for a minute. Pour over the wine and the stock, cover and bring to a simmer for 25 mins. The liquid should absorb completely. Remove from heat and leave the lid on for 5 mins to really plump up the lentils.
  2. Meanwhile, Season each piece of monkfish with salt and pepper, then lay the red pepper pieces in the centre. Lay the 6 pieces of Parma ham out on a chopping board, neatly crossing each piece over the next piece. Wrap the fish in the ham and set aside. Now do the same with the courgette ribbons. You will have to lay one strip, then lay another one a little bit higher as the courgettes are not long enough to wrap around as one layer. Wrap the courgettes around the ham wrapped monkfish. Tuck in all the edges and place in a roasting tray. Drizzle with olive oil and salt and pepper.
  3. Place the fish in the oven and bake for 25 mins or until the fish has firmed up and the courgettes are slightly golden. Remove from the oven and leave to rest for 10 mins.
  4. Lay a spoon full of the lentils on a plate. Carve the monkfish into 4 pieces and lay a slice of monkfish onto each plate. Pour over any of the roasting juices.