Monkfish with artichokes, potatoes and prosciutto


For the artichokes

  • 4 globe artichokes
  • 75 ml olive oil
  • 75 ml white wine
  • cloves garlic, crushed
  • 1 tbsp chopped parsley
For the monkfish

  • 300 g small salad potatoes, such as Charlotte
  • 2 tsp olive oil
  • 2 x 160g monkfish fillets
  • 1 tbsp small capers
  • cloves garlic, crushed
  • 6-8 slices prosciutto, (about 100g)
  • lemon, juice only


A Great Way To Keep Monkfish Moist During Cooking With This Winning Combination Of Flavours From Theo Randall

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