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Monkfish with Prosciutto, Artichokes, Capers, Parsley and Charlotte Potatoes

Pan-seared monkfish fillets roasted with tender artichokes, sliced potatoes, and salty capers, topped with crispy prosciutto and fresh lemon juice.

DinnerItalianSeafoodGluten FreeMonkfishPotato
Estimated Nutrition
Calories
828.2
kcal / serving
1656.4 kcal total
Carbs
33.9g
per serving
67.8 g total
Fat
52.1g
per serving
104.2 g total
Protein
56.3g
per serving
112.5 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits
0.5
piece
Lemon
juice only
Liquids
125
ml
White Wine
Meat
90
g
Prosciutto
slices
NutsSeeds
1
clove
Garlic
chopped
3
tsp
Flat leaf Parsley
fresh, chopped
OilsFats
95
ml
Olive Oil
Seafood
350
g
Monkfish
fillets, trimmed
Vegetables
4
piece
Artichoke
Roman or large globe
300
g
Charlotte Potatoes
boiled until tender, drained, sliced
1
tbsp
Caper
small, drained and rinsed

Method

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