Monkfish in Parma Ham With Red Onion and Pepper Marmalade. Recipe

Directions:

1. Season and wrap each fillet with 2 slices of parma ham, tucking the seams underneath.
2. Leave them in the fridge on alightly oiled baking sheet until just before serving.
3. For Marmalade: Heat some olice oil in a saucepan and gently fry the finely chopped red onion until soft.
4. Deseed and slice the peppers into long thin pieces.
5. Add to the onion, cover and cook gently until softened and just holding a shape, about 20 minutes.
6. Season with salt and pepper and stir in some freshly shredded basil leaves.
7. Bake the monkfish at 190c/375F/ gas mark 5 for 10/12 minutes.
8. Slice each fillet into 1cm pieces and serve fanned on a bed of red onion and pepper marmalade.