Chorizo monkfish

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
  • Cooked Puy lentils
  • 150g Cubed 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