Stuffed Monkfish Tail - cooking recipe

Ingredients

1 lb monkfish, tail skinned & trimmed
6 slices prosciutto or 6 slices bacon
4 tablespoons chopped mixed herbs (parsley, chives, basil, sage)
1 teaspoon finely grated lemon rind
2 tablespoons olive oil
salt and pepper

Preparation

Using a sharp knife, carefully cut down each side of the central bone of the Monkfish to leave 2 fillets. Wash and dry the fillets.
Lay the proscuitto or bacon slices widthwise on a clean work surface so that they overlap slightly.
Lay the fish fillets lengthwise on top of the ham or bacon so that the two cut sides face up.
Mix together the chopped herbs and lemon rind. Season well. Pack this mixture onto the cut surface of one of the Monkfish fillet. Press the 2 fillets together and wrap tightly with the ham or bacon. secure with string or toothpicks.
Heat the olive oil in a large ovenproof frying pan and place the fish in the pan, seam side down first, and brown the wrapped Monkfish tail all over.
Cook in a preheated oven at 400F for 25 min until golden brown and the fish is tender. Remove from the oven and allow to rest for 10 min before slicing thickly.
Serve with shredded stir-fried vegetables and potatoes.