Ingredients

• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh parsley
• 1 tbsp olive oil
• 150g/7oz monkfish fillet
• salt and freshly ground black pepper
• 2 slices Parma ham
• 50g/2oz baby carrot
• blanched
• 50g/2oz peas
• blanched
• 50g/2oz peeled and chopped potato
• cooked
• 25g/1oz butter
• salt and freshly ground black pepper
• 50g/2oz unsalted butter
• 50g/2oz cashew nuts
• finely chopped
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the monkfish
• mix the herbs with the oil in a bowl and add the monkfish. Mix well to coat and leave to marinate for 2-3 minutes.
• Season the fish with salt and freshly ground black pepper and wrap with the Parma ham.
• Heat an ovenproof frying pan and add the fillet. Cook for one minute on each side
• until the ham beginning to take colour
• then transfer to the oven and roast for 6-8 minutes
• or until completely cooked through.
• For the vegetable medley
• place the vegetables in a bowl with the butter
• mix together and season with salt and freshly ground black pepper.
• To make the cashew butter sauce
• melt the butter in a frying pan over a medium heat. Add the cashew nuts and fry until golden-brown and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the vegetable medley onto a plate
• arrange the fish on top and spoon over some of the cashew butter sauce.