Coda di Rospo Vestita al Prosciutto di Parma

Monkfish Wrapped in Parma Ham


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This is a recipe from the coast of Emilia-Romagna, which combines the sweet meatiness of locally caught monkfish with the salty-yet-sweet delight of Parma ham, or prosciutto di Parma. This unmistakable cured ham, which is used to envelop the fish, give it extra flavour and keep it perfectly moist, is one of the region’s most famous products and it is exported throughout the world. If you like, you can use another type of prosciutto crudo instead.


  • 4 monkfish fillets, about 200 g/7 oz each
  • juice of 1 lemon
  • about 12 sage leaves, roughly chopped
  • 75 ml/5 tbsp sunflower oil
  • 8 slices prosciutto crudo (preferably prosciutto di Parma)
  • sea salt and ground black pepper
  • lemon wedges, to serve


  1. Put the fish in a dish or on a plate, sprinkle over lemon juice and season. Cover with clear film or plastic wrap and place in the refrigerator for 1 hour. Preheat the oven to 180°C/350°F/Gas 4.

  2. Put the chopped sage in an ovenproof dish that is large enough to take the fish in a single layer. Drizzle over half the oil.

  3. Wrap each fillet of fish in two slices of prosciutto crudo, then lay the fillets in the ovenproof dish containing the sage and the oil. Drizzle the remaining oil over the wrapped fish.

  4. Bake in the preheated oven for about 30 minutes, or until cooked through, then serve with lemon wedges.