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Ingredients
Monkfish Packets with Pesto Ham
- Ingredients
- 4 Monkfish
- peppers
- 400 grams sundried Tomatoes (in oil)
- 8 sprigs Basil
- 3 Tbsps balsamic vinegar
- 200 grams Prosciutto thinly sliced, without fat (30-40 slices)
- also
- vegetable oil (For painting)
- Parchment paper
- Bakers twine
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 the tomatoes well, reserving the oil. Coarsely chop the tomatoes and add to the blender along with half of the tomato oil and the basil and puree.
Basil. Everything puree well.
Add the vinegar to the puree and blend. Transfer to a bowl and stir in just enough oil to make a creamy well spreadable paste.
Preheat the oven to 200°C (approximately 390°F). Grease a baking dish. Place 4 sheets of parchment paper on the work surface and brush with oil. Divide the prosciutto slices among the paper, carefully (to prevent tearing) overlapping like roof tiles.
Spread the tomato paste over the prosciutto.
Top each with a fish fillet and roll up firmly using the parchment paper.
Tie each with kitchen twine.
Place the packets next to each other in the baking dish and bake 25-30 minutes.
Unwrap and arrange the fish rolls on warmed plates and serve garnished with basil.
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |