World Cuisine

Monkfish Wrapped in Prosciutto with Lentils and Spinach

cook 30 mins
  • 4 skinless monkfish fillets, about 150 g (5 oz) each
  • juice of 1 lemon
  • 6–8 basil leaves, chopped, plus extra to garnish
  • 2 teaspoons freshly ground black pepper
  • 4 slices of prosciutto, halved lengthways
  • 4 tablespoons olive oil
  • 2 shallots, diced
  • 400 g (13 oz) can green lentils, drained
  • 200 g (7 oz) baby spinach leaves
  • 2 tablespoons crème fraîche
  • salt
  • Sprinkle the monkfish with half the lemon juice, basil and pepper. Wrap each fillet in 2 slices of prosciutto and chill for 10 minutes.
  • Meanwhile, heat half the olive oil in a frying pan and sauté the shallots for 3–4 minutes. Stir in the lentils and cook for 2–3 minutes to heat through.
  • Stir the spinach into the lentils, letting it wilt. Squeeze over the remaining lemon juice, stir in the crème fraîche and season.
  • Heat the remaining olive oil in another frying pan and cook the wrapped monkfish for 6–8 minutes, turning over 2–3 times, until cooked through.
  • Serve the wrapped monkfish on a bed of lentils and spinach, sprinkled with torn basil leaves.
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