Wrapping fish in prosciutto and then roasting it in the oven is such a simple but fail-safe way of achieving really wonderful flavour. Try it with cod and haddock and salmon and chicken. It’s always delicious!
573 CALORIES | 29G FAT | 5G SATURATES | 5G CARBS | 4G SUGAR | 3G SALT | 72G PROTEIN | 4G FIBRE
SERVES 4
4 x 350g monkfish tails
60g sun-dried tomatoes in olive oil
12 slices prosciutto or Parma ham
400g rocket leaves
400g asparagus, ends trimmed
1 tablespoon olive oil
for the dressing
4 tablespoons olive oil.
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
juice of 1 lemon
1. Preheat the oven to 200°C/gas mark 6.
2. Place the monkfish tails on a chopping board and, using a sharp knife, make a 2.5cm deep incision down the length of the tail.
3. Drain the sun-dried tomatoes on a sheet of kitchen paper to absorb the excess oil, then slice into thin strips and then tuck these slices into the incision you’ve just made down the length of the fish.
4. Wrap the monkfish with prosciutto so that all the flesh is covered and place on a foil-lined roasting tin. Roast in the oven for 20–25 minutes or until completely cooked through.
5. Meanwhile, whisk all the salad dressing ingredients in a small bowl and then toss over the rocket leaves.
6. Heat a large griddle pan over a medium-high heat and dry-griddle the asparagus spears on all sides until nicely marked. As soon as they’re done, dress them with a squeeze of lemon.
7. Serve the fish alongside the asparagus and salad with a few additional sun-dried tomatoes if you like.
