Prosciutto-wrapped monkfish with warm lentil salad recipe

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  • Healthy
serves: 4

Nutrition per portion

Calories 363 kCal 18%
Fat 13g 19%
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  • Stunning to look at – and wonderful to eat! – this fish dish is perfect for dinner parties or a romantic night in


    • 4 x 140g (4½oz) monkfish fillets
    • Juice of 1 lemon
    • Freshly ground black pepper
    • 4 slices prosciutto
    • 200g (7oz) puy lentils
    • 4 tbsp olive oil
    • 200g (7oz) fresh spinach, chopped if large leaves
    • 3 tbsp roughly chopped flat-leaf parsley
    • 2-3 tbsp freshly chopped mint
    • A handful of basil leaves, whole or shredded


    • 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.

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

    • 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.

    • 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.

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

    Top tip for making Prosciutto-wrapped monkfish with warm lentil salad

    To make sweet potato wedges, cut 2 unpeeled sweet potatoes into wedges, toss in 2 tablespoons of sunflower oil and roast at Gas Mark 6 or 200°C for 30-40 minutes.

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