Ingredients

• 200g/7oz monkfish
• trimmed
• 3 slices prosciutto
• freshly ground black pepper
• 1 tbsp olive oil
• 2 tbsp olive oil
• 3 spring onions
• chopped
• 1 garlic clove
• crushed
• 140g/5oz cherry tomatoes
• halved
• 3 fresh basil leaves
• chopped
• 200g/7oz spinach
• 1 tbsp olive oil

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Wrap the monkfish in the prosciutto and season with freshly ground black pepper.
• Heat the oil in an ovenproof frying pan and fry the monkfish for 2-3 minutes
• until it is browned on both sides.
• Transfer into the oven for eight minutes or until completely cooked through. Remove from the oven and allow to rest for five minutes.
• For the sauce
• heat the oil in a heavy-bottomed frying pan and fry the spring onion and garlic for one minute. Add the tomatoes and basil leaves to the pan and stir well.
• For the spinach
• heat the oil in a separate pan and add the spinach for two minutes
• stirring until wilted down.
• To serve
• place the monkfish onto a plate and place alongside the spinach. Top with the tomato sauce.