Monkfish With Prosciutto, Capers, Parsley and Potatoes

(from xombi’s recipe box)

This hearty, flavoursome dish is a great treat for the weekend and because everything is cooked in one pan, all the flavours are absorbed into the potatoes – and washing up is kept to a minimum!
The meaty monkfish paired with the prosciutto and capers help to give the dish some surprising and delicious flavours. Best enjoyed with a chilled bottle of Greco di Tufo.

Source: Huffington Post

Serves 2 people

Categories: Italian


  • 2 x 160g fillets of monkfish
  • 300g boiled and sliced pink fir apple or charlotte potatoes
  • 1 clove of garlic
  • 100g sliced prosciutto
  • 2 tsp chopped parsley
  • Datterini tomatoes
  • 1 lemon
  • 1 tbsp small capers
  • 75 ml olive oil
  • 1/2 glass of white wine


  1. In a large heavy based frying pan seal monkfish on one side, turn over, and take out of pan.

  2. Add potatoes to cook for 1 minute so they get a light golden colour and turn over.

  3. Place monkfish back in pan on top of the potatoes with the sliced artichokes, capers, parsley, chopped garlic (½ clove) and cover with prosciutto.

  4. Cook in oven at 200°C for 6-8 mins.

  5. Squeeze ½ lemon into pan and a dash of olive oil.

  6. Plate with monkfish served on top of the potatoes with prosciutto on top.

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