Monkfish with Potatoes, Artichokes and Prosciutto

Ingredients:

For the Artichokes:
4 globe artichokes
75ml olive oil
75ml dry white wine
1 garlic clove, crushed
1 tbsp parsley, finely chopped

For the Monkfish:
300g small Charlotte potatoes
2 tsp olive oil
2 monkfish fillets (about 160g each)
1 tbsp capers
1 garlic clove, crushed
8 slices prosciutto (about 100g)
juice of 1/2 lemon

Method:

Begin with the artichokes. Remove any tough outer leaves then lay the artichoke on its side and cut in half through the 'equator'. Discard the top half and use a dessert spoon to scoop out the hairy chokes from the centre of the remaining half.

Use a potato peeler to remove tough outer layer from the stems. Take the artichokes and place them, cut side down, in a large saucepan. Pour over the olive oil and white wine then add the garlic and parsley. Cover with a tight-fitting lid, place over medium heat, bring to a simmer and cook for 25 minutes, or until tender. Take off the heat and set aside to cool in the cooking liquid.

In the meantime, bring a pan of salted water to a boil, add the potatoes and cook for about 10 minutes, or until just tender. Drain in a colander and set aside until they are cool enough to handle. At this point cut into 1cm thick slices.

Add half the olive oil to a large, oven-proof frying pan over medium heat. Add the monkfish fillets and and fry for about 2 minutes per side, or until light golden brown all over.

Arrange the potatoes in a baking dish and lay the monkfish on top. Scatter over the prepared artichokes, capers, parsley and garlic. Arrange the prosciutto slices on top then transfer to an oven pre-heated to 200°C and roast for about 7 minutes, or until the monkfish is cooked trough.

Remove from the oven then drizzle over the lemon juice and the remaining olive oil. Serve immediately.

Find more Valentine's Day Recipes Here.