Monkfish Fillets with Orange and Prosciutto
Monkfish Fillets with Orange and Prosciutto
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
Instructions
- 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