Prosciutto-wrapped monkfish Archive

Ingredients

• 50ml/2fl oz olive oil
• 2 onions, finely chopped
• large bunch parsley, roughly chopped
• small bunch tarragon, roughly chopped
• 1 tsp freshly ground black pepper
• 150g/5½oz roasted red peppers, roughly chopped
• 2 x 500g/1lb 2oz monkfish tails
• salt and freshly ground black pepper
• 8 slices prosciutto
• olive oil, for frying