Monkfish with sundried tomato

Preheat oven to 180 C. Pour out the tomatoes, keeping the oil that preserved them. Blend the sundried tomatoes in a food precessor until creamy, adding the basil and balsamic vinegar, season with salt and pepper. Use some of the oil that what preserving the tomatoes to make the mixture creamier if you want. Lay out the parma ham, then out the monkfish in, spoon some of the tapenade mixture and then roll with ham again. You may wish to use toothpicks to keep the fish- ham roll closed so that it can cook. Let cook for 15/20 mintues. Serve with the mashed potato or another accompanient of your choice.