so much to sea

Monk Tails wrapped in Parma Ham



4 monks tails approx  200grms each
400grms Parma Ham
50 grms butter


  • Prepare the fish by removing the glassy like thin membrane that covers it by cutting it and tearing off.
  • Wash the fish in cold water.
  • Wrap the fish individually in the Parma Ham quite tightly
  • Wrap individually in greaseproof paper and place on a baking tray.
  • Bake in a preheated oven 200c/400f gas 6 for 20 mins.
  • Remove from the oven and very carefully unwrap the fish.
  • Smear each portion with some butter and return to the oven uncovered for 5 minutes.
  • Remove fish from the oven and allow it to cool for a couple of minutes before slicing into 2cm thick slices.

This dish is great served with risotto or boiled new potatoes and garden vegetables.