serves
2

Preparation time
30

Cooking time
60

Monkfish with prosciutto

Theo Randall

Recipes by
Theo Randall

Ingredients

300g Charlotte potatoes

2 globe artichokes

3 tbsp extra virgin olive oil, plus extra to finish

2 monkfish fillets, about 160g each

1 tbsp small capers in vinegar, drained

2 tsp chopped parsley

1/2 garlic clove, chopped

1/2 glass of white wine

100g sliced prosciutto di Parma

1/2 lemon

Sea salt and freshly ground black pepper

Let's get started...

  1.  Preheat the oven to 180°C. Cook the potatoes in a pan of boiling salted water for about 20 minutes until just tender. Drain and, when cool enough to handle, cut into 1cm slices. 
  2. While the potatoes are cooking, prepare the artichokes. Peel the stems to remove all the  tough fibrous outside, then cook the artichokes whole in boiling salted water for about 15 minutes until tender: you should be able to put a knife through the stem and heart of the artichoke with ease. Drain. Peel off the outer leaves, then cut off the top and scoop out the choke. Quarter each artichoke lengthways. 
  3. Heat the oil in a large ovenproof frying pan and sear themonkfish fillets on one side until golden brown. Turn them over and sear the other side. Remove from the pan. 
  4. Add the potatoes slices to the pan and cook for 1 minute so they get a light golden colour. Turn them over and place the monkfish fillets on top along with the artichokes, capers, parsley, garlic and wine. Cover with the slices of prosciutto. Transfer to the oven to roast for 6–8 minutes until the monkfish is cooked: it should feel firm but a bit springy in the middle. 
  5. Squeeze the lemon juice into pan and add an extra dash of olive oil. Serve the monkfish on the potatoes with the prosciutto on top and the pan juices spooned around.

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