Ingredients:
1 (8 ounce) jars sun-dried tomatoes packed in oil
1 cup basil leaves
16 slices parma ham
28 ounces monkfish, tails
salt & pepper
Directions:
Preheat oven to 400*.
In a food processor put the sun dried tomatoes with half their oil,and the basil leaves and blend until smooth.Add the remaining sun dried oil whil blending.
You will need 4 A4 size pieces of greaseproof paper.Lay 4 slices of parma ham snuggly next to each other on each piece paper.
Divide your paste into 4, smearing over the ham. Then place the fish at one end,season and using the greaseproof paper, fold and roll up.
Remove paper and carefully move to an oiled baking dish.
Bake in the oven for 20 minutes.
Servings: 4
Time preparation: 15 min.
Time total: 44 min.