Prosciutto Wrapped Monkfish Food

PROSCIUTTO-WRAPPED BREADSTICKS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet or cookie sheet with parchment.
• Mix the Parmesan and cayenne together until well combined.
• Wrap each breadstick with a slice of prosciutto, then sprinkle with the Parmesan mixture.
• Place the breadsticks on the prepared baking sheet and transfer to the oven. Bake for 5 minutes. Cool slightly and serve immediately.

PROSCIUTTO-WRAPPED MONKFISH

Steps:

• Preheat oven to 425f (220c). Pat dry monkfish. Remove any blue membrane (aka silver skin) with a knife or ask your fishmonger to do this for you. Feeling adventurous? Click here to see how to fillet a monkfish tail. On a board or clean surface, lay out slices of prosciutto overlapping slightly and place monkfish on top. Zest lemon over the fish and season with sea salt and freshly ground black pepper. Roll prosciutto to cover the fish well (use your hands and gently press meat onto fish). In a frying pan large enough to hold the monkfish, place over medium-high heat and add a splash of olive oil (just enough so the prosciutto doesn't stick to the pan). Sauté a couple of minutes before turning fish. The end result should resemble a golden brown. Remove from heat and roast in the oven for 15 minutes.
• While the fish is in the oven, drain and rinse white kidney beans. In a frying pan heat a splash of olive oil over medium heat and add the beans. The idea here is to warm the beans through and just before the fish is to come out of the oven, add two to three heaping tablespoons of salsa verde over the beans. Stir to combine. Remove fish from oven and slice. Add beans and roasted tomatoes to warmed dinner plates and top with prosciutto wrapped monkfish. Drizzle with extra-virgin olive oil.
• The Culinary Chase's Note: If you're using a frying pan with a plastic handle, simple cover it with tin foil before placing in oven. Make sure the prosciutto slices cover the monkfish otherwise it'll start to pull apart when it begins to cook in the oven. Enjoy!

PROSCIUTTO-WRAPPED BREADSTICKS

Steps:

• Wrap 1 slice of prosciutto around each breadstick, leaving 5 to 6 inches of exposed bread at one end.

BACON-WRAPPED MONKFISH

Steps:

• Lay 1 monkfish tail fillet on a board, sprinkle with thyme leaves and season. Lay the other fillet on top with tapering tip in the opposite direction, so each end has one thick and one thin end butted together.
• Lay the bacon on a board, slightly overlapping and put the monkfish in the centre. Wrap the fish in the rashers so that it holds together quite firmly.
• Heat the grill for 3-5 mins. Line the grill pan, lay the monkfish on it, with the bacon joins underneath.
• Grill for about 7-10 mins until the bacon starts to crisp, then carefully turn over and cook for another 7-10 mins. At the same time, grill the tomato halves. As soon as the monkfish feels firm when pressed on top, remove and leave to stand for 5 mins. Save any pan juices from the paper and drizzle into the vinaigrette. Cut the monkfish into medallions, slightly on the diagonal. Dress the watercress salad with the vinaigrette and juices and divide between four plates. Place monkfish on top, season with pepper and serve tomatoes alongside. Nice with baby new potatoes.