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Recipe for the Weekend: Monkfish With Prosciutto, Capers, Parsley and Potatoes

16/11/2012 17:01 GMT | Updated 16/01/2013 10:12 GMT

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

Datterini tomatoes

1 lemon

1 tbsp small capers

75 ml olive oil

½ glass of white wine

Method

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.