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    Monkfish fillet with Italian Grillo

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    Monkfish fillet with Italian Grillo

    Italian Grillo is an unusual Sicilian white wine. It has ripe pineapple and gentle tropical aromas, whilst the palate is packed with fresh citrus flavours and finishes with a delicate minerality. It has just the right depth to cope with the fuller flavour of monkfish and provides a refreshing contrast to the slight saltiness.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 4 skinless monkfish fillets (about 600g), from the fish counter
    • 1 clove garlic
    • 8 sage leaves (4 whole, 4 finely chopped)
    • 4 slices Waitrose Farm Assured Parma Ham
    • 3 tbsp extra virgin olive oil
    • 3 peppers (red, yellow, orange), deseeded
    • Grated zest and juice of ½ lemon
    • Waitrose Baby Leaf Salad, leaves to serve


    1. Preheat the oven to 190°C, gas mark 5. Trim the monkfish. Thinly slice the garlic then divide between each fillet. Place 1 sage leaf on top, then wrap each piece with a slice of Parma ham and place on a non-stick baking tray. Roast in the oven for 15-20 minutes until the fish is opaque and cooked through.
    2. Meanwhile, cut the peppers into chunks, heat 1 tbsp of olive oil in a griddle pan on a medium heat, and griddle them for about 10 minutes or until tender.
    3. Mix together the remaining olive oil, chopped sage leaves, lemon zest, juice and seasoning, then toss with the peppers. Serve the monkfish with the peppers and baby leaf salad.

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    Drinks recommendation

    Italian Grillo 2008 Sicily, Italy


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