Ingredients

• 4 monkfish fillets, approx 175g each
• 50g butter, melted
• 8 sage leaves
• 12 slices Parma ham
• 300ml vegetable stock
• 25g butter
•   frozen peas
•   fresh mint leaves

Method

1. Preheat the oven to 200°C, 180°C fan oven, 400°F, gas 6. Brush each monkfish fillet with some melted butter. Place 2 sage leaves on each fish, season and wrap each tail in 3 slices of Parma ham. Brush with the remaining butter, place on a baking tray and cook in the oven for 12 to 15 minutes. The fish should feel firm to the touch when gently squeezed.
2. Meanwhile, put the stock and butter in a large saucepan, bring to the boil and add the peas. Cook for 3 to 4 minutes until hot, then purée in a blender with the mint leaves until smooth. Check the seasoning and return to the saucepan to keep warm. Place a large spoonful of mushy peas on warmed plates, top with the roasted monkfish and serve.

Notes