Preheat the oven to 200°C.
Brush the tomatoes with olive oil, add a splash of balsamic vinegar, season with salt and pepper and roast in the oven on the vine until the skins start to split.
Spread 1 tsp of NoMU Stir on one side of each fillet of fish and wrap 2 slices of Parma Ham tightly around each fillet. Heat the oil in 2 large oven proof frying pans and sear the fish on the fold sides first. This will firmly seal the ham around the fish. When crispy and golden turn and sear the other side, about 2 minutes. Place the pans in the oven and cook for another 8 minutes or until the fish is cooked all the way through.
Serve the fish immediately with a squeeze of lemon on top of the warmed lentils with the roasted vine tomatoes on the side and an extra drizzle of Stir!
Serves 6.
Wine suggestions
Graham Beck Brut Blanc de Blanc 2002 – a beautifully matured Methode Cap Classique to add a touch of sparkle to the denseness of the monk fish.
