Keto Parma Ham-Wrapped Monkfish
Elegant pan-seared monkfish fillets swaddled in salty Parma ham with a bright sun-dried tomato, lemon, and basil filling. The ham crisps in the oven while keeping the delicate white fish moist and tender. Perfect for a special dinner or impressive weeknight meal when you want restaurant-quality results in under 30 minutes. This version keeps the Italian flavors simple and clean, letting the quality of the monkfish shine through.
Ingredients
- 1 ½ tablespoon sun-dried tomatoes, finely choppedroasted red peppers1:1veganvegetarian
same brightness, slightly sweeter
- 1 ½ teaspoon lemon zest
- 6 leaf fresh basil, chopped
- 1 clove garlic, crushed
- ¼ teaspoon black pepper
- 2 fillet monkfishhalibut fillet1:1
slightly firmer texture, similar mild flavor
- 4 slice Parma hamprosciutto1:1
similar salt and delicacy
Instructions
- 1
Preheat oven to 400F and line a tray with parchment paper.
- 2
Mix sun-dried tomatoes, lemon zest, garlic, and black pepper in a small bowl.
- 3
Lay 2 slices Parma ham on the counter and place a monkfish fillet diagonally across them.
- 4
Repeat with remaining ham and fillet.
- 5
Divide tomato mixture and spread over each fillet.
- 6
Top each with basil leaves.
- 7
Wrap ham around fillets to enclose filling completely.
- 8
Transfer to prepared tray and bake for 20 minutes.
- 9
Serve hot.
Tips
Pat monkfish dry before wrapping to help Parma ham adhere and crisp properly during baking.
Don't skip the parchment paper; it prevents sticking and makes cleanup effortless.
Prepare the tomato filling up to 2 hours ahead and refrigerate until ready to assemble and bake.
Good to Know
Assemble and refrigerate wrapped parcels up to 4 hours before baking. Do not freeze after wrapping as ham texture deteriorates.
Prepare tomato filling up to 2 days ahead. Refrigerate in airtight container. Assemble parcels no more than 4 hours before baking.
Serve immediately on warm plates with lemon wedges, crusty bread, and a simple green salad or roasted vegetables.
Common Mistakes
Use room-temperature monkfish to ensure even cooking; cold fish may be undercooked at the 20-minute mark.
Don't wrap ham too tightly; leave slight breathing room to prevent steam buildup and tough texture.
Avoid opening oven door during baking; this drops temperature and extends cooking time.
Substitutions
Vegan Options
same brightness, slightly sweeter
General Alternatives
slightly firmer texture, similar mild flavor
FAQ
Can I use frozen monkfish?
Yes, thaw completely in the refrigerator overnight and pat dry thoroughly before wrapping. Wet fish will prevent ham from crisping properly.
What if my Parma ham tears while wrapping?
Overlap slices slightly or use 3 slices per fillet instead of 2. The ham just needs to enclose the filling; perfect presentation is secondary to function.
How long can I keep leftovers?
Refrigerate up to 2 days in an airtight container. Reheat gently at 300F for 8-10 minutes to avoid drying out the fish. Do not freeze after cooking.