This dish is very much inspired by Spain. Monkfish is quite a robust fish and can be paired with some strong flavours.

Serves 2


1 large monkfish fillet

4 slices of Prosciutto (we used Unearthed’s ham)

Cooked Puy lentils

150g Cubed cooking Chorizo (we love using Unearthed cooking chorizo)

2 small grilled red peppers, cubed

Small bunch of tarragon, chopped


Preheat the oven to 200C

Wrap the fish in the parma ham

Pop onto a baking tray and bake fro 20 minutes or until cooked (the flesh of the fish should feel firm and the flakes should be well defined)

Fry the cubed chorizo in a little oil until starting to colour

Remove spoonful of the chorizo and mix it with the lentils

Chuck the peppers into the pan and heat through, add the chopped tarragon and plate up