Make a special meal for two with this easy but impressive Mediterranean main course that can be prepared in advance.
For the pesto, dry-fry the pine nuts in a frying pan for 2-3 minutes or until lightly golden-brown.
Put the garlic, basil leaves and a pinch of salt into a food processor and pulse briefly. Add the pine nuts and pulse again for a few seconds until everything is roughly chopped. Transfer to a bowl and stir in the parmesan and olive oil. Season with more salt, if needed, freshly ground black pepper and lemon juice. Set aside, covered.
For the mash, add the potatoes to a large pan of boiling, salted water and simmer for 15-20 minutes or until just tender. Drain and return to the pan to dry for a few seconds then mash roughly. Pass the potatoes through a sieve or potato ricer into a clean bowl.
Pour the cream into a small pan and bring almost to the boil, then pour it over the potatoes. Add the butter, olives and sun-dried tomatoes, mix thoroughly and season, to taste, with salt and freshly ground black pepper.
For the monkfish, preheat the oven to 200C/400F/Gas 6. Grease a baking tray and a large piece of greaseproof paper with the olive oil.
Lay the slices of prosciutto onto the greaseproof paper so they are slightly overlapping, then spread the pesto on top. Place the monkfish in the centre and season, to taste, with freshly ground black pepper. Using the greaseproof paper to keep everthing together, roll the monkfish tightly in the prosciutto to form a sausage.
Transfer the monkfish parcel to the oiled baking tray, discarding the greaseproof paper. Roast the monkfish for 4-5 minutes, then add the tomatoes, still on their vine, to the baking tray and drizzle with the balsamic vinegar. Return to the oven for 10-15 minutes, or until the monkfish is just cooked through but not dry, and the tomatoes have softened.
To serve, spoon some mash into the centre of each of two serving plates. Slice the monkfish parcel in half and place onto the mash, along with any pan juices. Arrange the tomatoes alongside. Drizzle with a little extra virgin olive oil and serve.
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