Roast Monkfish, Tapenade and Prosciutto

 

                Monkfish is never sold whole by fishmongers because of its ugliness which would repel customers. In the past, monkfish caught in fishermen's nets were even thrown back into the sea, because they were thought to be monsters that brought bad luck.

3 servings

• 3 monkfish fillets of approximately 800 g in total, boneless and cleaned
• 75 gr (5 slices) prosciutto

Tapenade

• 2 cloves of garlic, chopped
• 125 ml pitted Kalamata olives, rinsed
• 30 ml capers, rinsed
• 4 drops of Tabasco sauce
• 80 ml olive oil
• Zest of 1 lemon
• Ground black pepper

1. In a food processor, combine all the tapenade ingredients; grind to obtain a smooth tapenade.
2. Mix the monkfish fillets with the tapenade; place in the refrigerator for 1 hour.
3. On a work surface, place a sheet of plastic wrap, long side toward the ground; place the prosciutto slices on the plastic wrap, overlapping them slightly.
4. Place the monkfish fillets on the base of the prosciutto slices, roll the fish in the prosciutto, forming the most compact roll possible; discard the plastic wrap.
5. Place the monkfish roast on a lightly oiled baking sheet, prosciutto slices end down; bake for 20 minutes in the oven at 350F (180C).
6. Slice and serve.

BON APPÉTIT