• 4servings
  • 363calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B9, C, E
MineralsManganese, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 x 140g (4 1/2oz) monkfish fillets

  2. Juice of 1 lemon

  3. Freshly ground black pepper

  4. 4 slices prosciutto

  5. 200g (7oz) puy lentils

  6. 4 tbsp olive oil

  7. 200g (7oz) fresh spinach, chopped if large leaves

  8. 3 tbsp roughly chopped flat-leaf parsley

  9. 2-3 tbsp freshly chopped mint

  10. A handful of basil leaves, whole or shredded

Instructions Jump to Ingredients ↑

  1. Sprinkle the monkfish with half the lemon juice and lots of pepper, then wrap each piece in a slice of prosciutto, halved lengthways, as best you can. Chill on a plate until ready to cook.

  2. Cook the lentils according to the pack instructions and simmer for 15 minutes.

  3. Meanwhile, heat the grill and an ovenproof frying pan. Add 1 tablespoon of the oil to the pan, then put the wrapped monkfish in and cook for 2 minutes without turning them over. Place the pan under a medium-heat grill to crisp the prosciutto and cook the monkfish through (around 5-7 minutes). Alternatively, do all the cooking in the frying pan without using the grill.

  4. Drain the lentils, season well, add the rest of the lemon juice to taste and the olive oil. Stir in the spinach and let it wilt down a little. Add the herbs and spoon the mixture on to a serving platter. Place the monkfish on top.

  5. Serve with roasted sweet potato wedges, if you like (see below).


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