Preheat the oven to 200°C.
Mix the herbs with oil in a bowl and coat the monkfish.
Season the fish with salt and pepper and wrap it tightly in Parma ham.
Sear the ham-wrapped fillet in an ovenproof pan for one minute per side.
Transfer the pan to the oven and roast the fish for 6 to 8 minutes.
Melt butter and oil in a saucepan and fry potato, onion, and garlic for two minutes.
Stir in the rice and wine, simmering until the liquid is absorbed.
Add the stock gradually and stir for eight minutes until absorbed.
Mix in the peas and cook for two minutes until the rice is soft.
Serve the roasted monkfish on top of the potato and pea risotto.