Prosciutto Wrapped Monkfish
Prosciutto wrapped monkfish
Fish is one of my favorite foods but what makes it better is when you add other ingredients to make it taste that much better and this monkfish recipe is just one of those.
Proscuitto wrapped monkfish
proscuitto wrapped monkfish
There are lots of buttery pan juices here, and bread performs the task of mopping that much more enthusiastically than potatoes.
2 1/4 pounds monk-fish, in one piece, or 2 large fillets (about 14 ounces each)
6 tablespoons butter,softened
8 salted anchovies in oil, rinsed and chopped
1/2 teaspoon finely chopped rosemary
1/2 teaspoon finely grated lemon zest
1/4 teaspoon of black pepper
6 slices of prosciutto
Juice of 1/2 lemon
To prepare the monk-fish, pull off the skin and slice off any gray membrane. Use your finger to loosen the cartilaginous spine on either side and pull it out as far as you can. Cut to remove it entirely.
Preheat the oven to 400F. Cream together 4 tablespoons of the bitter, the chopped anchovies, rosemary, lemon zest, and some pepper. Spread this along the fillets where the bone lay. Holding the fillets together, wrap the Prosciutto around them. Tie securely with string by knotting the string around one end and winding the reel down the length of the fillet, then knotting the loose end.
Place the roast in a small ovenproof skillet or roasting dish. Dot with butter and pout over the lemon juice. Roast for 25-30 minutes, basting halfway through. Cut the string along the top of the monkfish. Slice and serve on warm plates with the pan juices.