Monkfish Wrapped in Ham with Pasta

For the monkfish: rinse fish and pat dry. Dice tomatoes finely. Rinse lemon in hot water, grate zest and squeeze juice. Drizzle fish with lemon juice. Combine half of lemon zest with tomatoes, season with salt and pepper.  

Halve proscuitto slices and cut fish into serving pieces. Lay ham on the flat surface and sprinkle with tomato mixture. Place fish on top and wrap tightly.

Heat grill pan and brush with olive oil. Grill fish for about 6-7 minutes, turning once.

For the pasta: bring a large pot of water to boil, season with salt. Cook pasta according to package instructions until al dente. Rinse basil, shake dry and pluck off leaves, chop finely. Drain pasta, setting aside some cooking water. Toss pasta with olive oil, basil, Parmesan and lemon zest. Add a little cooking water, if needed.