Roasted Monkfish with Herbs and Prosciutto
Indulge in the savory elegance of Roasted Monkfish with Herbs and Prosciutto, a dish that combines the delicate flavor of monkfish with the aromatic punch of fresh herbs and the salty crispness of prosciutto. This recipe is a perfect choice for a luxurious dinner, featuring monkfish fillets coated in a vibrant blend of rosemary, thyme, parsley, garlic, and lemon zest, then wrapped in silky prosciutto for an irresistible flavor and texture combination. Searing the fillets before roasting locks in moisture while creating a golden crust, and a splash of white wine adds a sophisticated touch to the dish. Finished with a drizzle of fresh lemon juice for brightness, this elegant main course pairs beautifully with sides like roasted vegetables or creamy mashed potatoes. Ready in just 35 minutes, this restaurant-worthy recipe is ideal for both weeknight meals and special occasions.
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Recipe Information
Ingredients
- 2 pieces (about 6 oz each) Monkfish fillets
- 1 teaspoon (finely chopped) Fresh rosemary
- 1 teaspoon (finely chopped) Fresh thyme
- 1 tablespoon (finely chopped) Fresh parsley
- 2 cloves (minced) Garlic
- 1 teaspoon Lemon zest
- 2 tablespoons Olive oil
- 6 slices Prosciutto slices
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup White wine
- 1 tablespoon Fresh lemon juice
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
In a small bowl, combine the chopped rosemary, thyme, parsley, minced garlic, lemon zest, salt, and black pepper.
Drizzle the monkfish fillets with 1 tablespoon of olive oil and rub the herb mixture evenly over both sides of the fillets.
Wrap each monkfish fillet with 2-3 slices of prosciutto, ensuring the prosciutto overlaps slightly to secure the fillet.
Heat 1 tablespoon of olive oil in an ovenproof skillet over medium heat. Carefully sear the wrapped monkfish fillets for 1-2 minutes per side until the prosciutto is lightly browned.
Transfer the monkfish fillets to the prepared baking dish if not using an ovenproof skillet, then pour the white wine around the fillets in the dish.
Roast the monkfish in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Once baked, drizzle the fillets with fresh lemon juice for added brightness.
Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes, and enjoy this delicious herb-infused monkfish!
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5001 mg | 217% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.1 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 29 mg | 2% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1145 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
