Instructions: Grate rind of 2 lemons; place in a food processor with the breadcrumbs parsley crushed garlic 2 tbsp oil and seasoning.

Add remaining oil if mixture seems dry. Process for 1 minute until well combined.

Lay the monkfish flatside up on a board. Sprinkle half breadcrumb mixture on one filet; lay the other fillet on top.

Repeat with remaining fish to make two parcels.

Wrap each parcel with the parma ham making sure the fish is completely covered.

Tie at 50mm intervals with fine string.

If you have time refrigerate the fish at this stage so the flavour can develop.

Thickly slice the onions scrub and quarter the potatoes and quarter the remaining lemon.

Use 25g butter to grease a large roasting tin.

Place the potatoes onion and lemon in the tin then season and spnnkle with dried thyme.

Dot with remaining butter then cook on the floor of the roasting ovenfor 30 minutes then stir and place on the top runners for a further 20 minutes or until golden brown.

Place fish on top of the potatoes.

Cover with foil and return to the bottom runners of the roasting ovenfor 20 minutes.

Garnish with thyme and serve immediately.

Two monkfish tails should give you this amount. The fishmonger can fillet them for you. Monkfish has a wonderful texture and with the flavour of lemony crumbs and parma ham on a bed of roast onions and potatoes this is a very easy dish to serve for friends.

Serves 6

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