ROASTED MONKFISH WITH HERBS AND PROSCIUTTO
This sounds a little fiddly, but it only takes a few minutes to make and it was yummy. It looks posh too!
Provided by A la Carte
Categories < 60 Mins
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion in 2 T of the olive oil until soft. When soft add in the fresh herbs and saute until wilted.
- Meanwhile Preheat oven to 190°C Rinse fish and pat dry. I then "butterflied" the fish the best I could to make it a bit flatter.
- Season fish with salt and pep.
- Lay the prosciutto slices vertically and slightly overlapping on a roasting tin, then put one of the monkfish fillets across, cut side up. Arrange the peppers and the herb mix on top of the fish. Then put the other fillet on top (cut side down), to make a parcel. Wrap the prosciutto around the fish, covering it completely.
- Drizzle with olive oil and bake for 30 minutes.
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Onnesha Anwar Nuhaa
nuhaa.o53@gmail.comQuestion - can I use cod instead of monkfish?
Abdulrehman Aslam
a_a@yahoo.comLooks yummy!
Jemimah Opata
opataj29@yahoo.comWill definitely try this!
Wally Howe
howe-wally@hotmail.frDelicious!
SAMEER Noor
n.sameer92@yahoo.comThis recipe was a bit too complicated for me, but it turned out great! The monkfish was cooked perfectly and the herbs and prosciutto added a lot of flavor. I would definitely recommend this recipe to anyone who is comfortable cooking with fish.
OLORUNJUNE YEMI
olorunjune29@gmail.comThis dish was a bit too salty for my taste, but otherwise it was very good. The monkfish was cooked perfectly and the herbs and prosciutto added a nice flavor. I would recommend using less salt next time.
Numan Abbasi
n_abbasi@aol.comI'm not a huge fan of fish, but this recipe changed my mind. The monkfish was so tender and flavorful, and the herbs and prosciutto really complemented the fish. I'll definitely be making this again.
Ali Mujtaba
ali.m98@yahoo.comThis recipe was easy to follow and the results were amazing. The monkfish was cooked to perfection and the herbs and prosciutto added a delicious flavor. I would definitely recommend this recipe to anyone looking for a tasty and elegant seafood dish.
Tommy Lee Sparta
t-s22@gmail.comI loved the combination of flavors in this dish. The monkfish was delicate and flaky, and the herbs and prosciutto gave it a nice salty and savory flavor. I served it with roasted vegetables and it was a perfect meal.
Derek Hightower
h89@yahoo.comThis roasted monkfish recipe was a hit with my family! The fish was cooked perfectly and the herbs and prosciutto added so much flavor. I will definitely be making this again.