Monkfish in Prosciutto

For the fish, rinse the monkfish fillets under cold running water, pat dry and season well with pepper. Rinse the basil, shake dry and pluck off the leaves. Drain sun-dried tomatoes well, reserving the oil. Chop the tomatoes coarsely and add to a blender with 2-3 tablespoons of the oil. Add basil, setting aside a few leaves for garnish. Puree well. Add the vinegar and gradually blend in enough oil to make a creamy, well-spreadable pesto.

Preheat the oven to 200°C (approximately 400°F) convection.

For rolling and serving, place 4 pieces of parchment paper (about 20 x 20 cm/approximately 8 x 8 inches) next to each other on the work surface, brush with a little oil and distribute the prosciutto on each, overlapping slices like roof tiles. Spread the tomato pesto on the prosciutto. Top each with a fish fillet and roll up firmly using the parchment paper. Wrap the parchment paper around each roll and tie the ends with kitchen twine. Bake fish rolls side-by-side on a wire rack in the oven for 25-30 minutes.