Ingredients

• 2 fillets of monkfish
• 4 slices parma ham
• 2 tbsp Wicklow Rapeseed Oil
• 100g asparagus spears
• fresh lime juice

Instructions

1. Preheat the oven to 190°C, 375°F, Gas 5.
2. Season the monkfish pieces with salt and freshly ground black pepper. Wrap each monkfish with 2 slices of parma ham.
3. Heat 1tbsp of the oil in a frying pan and fry the monkfish for 2-3 minutes. Transfer to a small roasting tin and roast in the oven for 10 minutes.
4. Toss the asparagus in the remaining oil and place around the monkfish. Roast for a further 10-15 minutes until the fish is cooked through.
5. Place on a plate and then squeeze fresh lime juice over the fish.