Monkfish in Prosciutto

Monkfish flesh is one of the best fish that Europe has to offer, it also has to be one of the ugliest, with a huge round head and in comparison a small tail. This dish takes very little time to prepare but makes an excellent meal, accompanied by sautéed spinach, a rocket salad, fresh pasta or a light risotto.

6 Portions
Prep: 10 minutes
Cook: 10 minutes


Monkfish in Parma Ham

  • 6 small monkfish fillets (150-200g)
  • 12 thin prosciutto slices
  • 18 sage leafs
  • 2 garlic cloves, crushed
  • juice of 1/4 lemon
  • freshly ground black pepper

To Cook

  • Olive oil


  1. Monkfish in Prosciutto: Toss the monkfish fillets with the garlic and lemon juice, and season with pepper. Place 3 sage leaves on each fillet and wrap each one in 2 slices of prosciutto. Cover and refrigerate for 10-30 minutes before cooking.
  2. To Cook: Heat olive oil in a large saucepan over a moderate-high heat. Add the monkfish fillets to the pan and cook for 8-10 minutes turning half way through the cooking time. The fish will be opaque and firm when cooked and the prosciutto should be slightly browned. Serve at once accompanied by your choice of side dish.