Monkfish Saltimbocca

, from Issue #57. September, 2015
Photography by Manja Wachsmuth.
Monkfish Saltimbocca

If the budget allows, scallops or crayfish can also be used in these tasty morsels. 


500 grams firm white fish (I used monkfish)
2 tablespoons olive oil
1 clove garlic, crushed
finely grated zest 1 lemon
sea salt and freshly ground pepper
130 grams very thinly sliced prosciutto
25 small sage leaves
2 tablespoons olive oil
25 thin slices roasted red capsicum
toothpicks to serve


Cut the fish into large bite-sized pieces. You should get about 25 pieces. Place in a bowl and combine with the oil, garlic and lemon zest and season well.

Carefully separate the slices of prosciutto and cut into strips about 10cm x 2cm. You need enough to wrap each piece of fish. Place a piece of fish on one end of the prosciutto and wrap tightly. Place seam side down on a tray and repeat with the remaining fish and prosciutto. Cover and refrigerate until ready to cook. 

Garnish: Heat the oil in a sauté pan and cook the sage leaves until crisp. This will only take a few seconds. Drain on kitchen towels and set aside. 

To cook: Heat a little olive oil in a sauté pan and place the wrapped fish pieces, seam side down in the pan and cook for 2-3 minutes, turning to cook on all sides, or until the fish is just cooked through and the prosciutto is crisp and golden.

Drain on kitchen towels then arrange on a serving platter. Top each with a piece of roasted capsicum then skewer with a toothpick. Garnish with a crisp sage leaf and serve immediately. Makes about 25.