Monkfish Fillets with Orange and Prosciutto

Name: Monkfish Fillets with Orange and Prosciutto
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 4 serving(s)
Ingredients: 3/4 cup (180 ml) orange juice; 1 tablespoon (15 ml) Worcestershire sauce; 4 monkfish fillets, 175 g each; 4 slices prosciutto, cut into thin strips; 1 orange, peel and pith removed and finely sliced; Salt and pepper

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Preparation 10 min
Cooking 13 min
Marinating 5 min
Servings 4

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 3/4 cup (180 ml) orange juice
- 1 tablespoon (15 ml) Worcestershire sauce
- 4 monkfish fillets, 175 g each
- 4 slices prosciutto, cut into thin strips
- 1 orange, peel and pith removed and finely sliced
- Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 220°C (425°F).
- In a bowl, mix the orange juice and Worcestershire sauce. Season with salt and pepper. Add the fish and marinate for 5 minutes.
- Remove the fish from the marinade, setting the marinade aside. Drain the fish well. Season with salt and pepper. In an ovenproof non-stick pan, brown one side of the fillets in the oil, 2 to 3 minutes. Turn the fillets and deglaze with the marinade. Sprinkle the prosciutto on the fillets and top with the orange slices. Bake for about 10 minutes. Serve with steamed rice and a colourful salad.

Monkfish Fillets with Orange and Prosciutto

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Preparation

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