This hearty, flavoursome dish is a great treat for the weekend and because everything is cooked in one pan, all the flavours are absorbed into the potatoes - and washing up is kept to a minimum!
The meaty monkfish paired with the prosciutto and capers help to give the dish some surprising and delicious flavours. Best enjoyed with a chilled bottle of Greco di Tufo.
Ingredients - Serves two
2 x 160g fillets of monkfish
300g boiled and sliced pink fir apple or charlotte potatoes
1 clove of garlic
100g sliced prosciutto
2 tsp chopped parsley
1 tbsp small capers
75 ml olive oil
½ glass of white wine
In a large heavy based frying pan seal monkfish on one side, turn over, and take out of pan.
Add potatoes to cook for 1 minute so they get a light golden colour and turn over.
Place monkfish back in pan on top of the potatoes with the sliced artichokes, capers, parsley, chopped garlic (½ clove) and cover with prosciutto.
Cook in oven at 200°C for 6-8 mins.
Squeeze ½ lemon into pan and a dash of olive oil.
Plate with monkfish served on top of the potatoes with prosciutto on top.