Monkfish with Fried Potatoes & Parma Ham

Created by Danny Mills ex-England Footballer and Masterchef finalist, this delicious dish makes a great dinner party meal.

Serves 2

  • 2 good sized portions of monkfish tail, trimmed
  • 2 potatoes, sliced lengthways
  • 2 ready marinated artichoke heart
  • 4-6 Slices Parma ham
  • 1 dsp capers
  • 1 dsp flat leaf parsley, chopped
  • ¼ lemon, squeezed
  • ½ glass dry white wine
  • Olive oil
  • Salt & pepper




  1. Peel potatoes & par-boil keeping firm, then slice lengthways into 1cm slices.
  2. Sauté potatoes in hot pan with a little olive oil until golden, add artichokes and pan fry for 2 minutes until nicely coloured.
  3. In a separate pan, heat a glug of oil and a knob of butter. Sear and colour the fish before finishing off in a pre heated oven (180C) for 7 minutes.
  4. Once the fish is cooked, remove from the pan but keep warm. Deglaze the pan with the white wine, add the capers and parsley and a squeeze of lemon.
  5. Assemble the dish by placing the potatoes on a plate and layering with the artichokes, Parma ham and then the fish. Finish off by spooning over the pan juices.

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