Monkfish Saltimbocco, Sun Blush Tomato Mash, Creamy Basil Sauce Recipe

Prepare fish

Pat the monkfish fillets dry with paper towel. Trim any sinew and, if thick (over 1.5 inches), slice each fillet horizontally to create two even pieces so they cook evenly.

Assemble saltimbocco

Season both sides of each fillet lightly with 1/2 tsp of the sea salt and a pinch of black pepper. Place 1 prosciutto slice over each fillet and tuck 2 sage leaves under the prosciutto against the fish so sage is sandwiched between fish and prosciutto.

Dust & brown

Place the flour in a shallow plate and season with the remaining salt and pepper. Lightly dredge each assembled fillet in the flour, shaking off excess. In a large skillet over medium-high heat, warm 1 tbs olive oil and 1 tbs butter until shimmering. Add two fillets (do not overcrowd) prosciutto-side down first; cook 2–3 minutes until prosciutto is crisp and golden. Flip and cook another 2–3 minutes until monkfish is opaque and just cooked through (internal temp ~60–62°C / 140–145°F). Transfer to a warm plate and tent with foil. Repeat with remaining oil, butter and fillets.

Make pan glaze

Reduce heat to medium. Add remaining 1 tbs olive oil to the skillet, then pour in the white wine to deglaze, scraping up brown bits. Let it reduce by half (~1–2 minutes). Add remaining 1 tbs butter and squeeze in lemon juice from the whole lemon; swirl until a glossy sauce forms. Taste and adjust seasoning. Spoon some glaze over the monkfish before serving.

Cook potatoes

Place halved baby potatoes in a saucepan and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, 12–15 minutes depending on size. Drain well and return to the warm pot off the heat for 1 minute to let steam dry.

Mash & combine

Coarsely chop the drained sun-blush tomatoes. Add the potatoes, sun-blush tomatoes, 2 tbs butter, 1 tbs reserved tomato oil, and 1/4 cup heavy cream to a bowl or back in the pot. Mash with a potato masher until mostly smooth but with a little texture. Stir in chopped parsley, 1 tsp sea salt and 1/2 tsp black pepper. Keep warm until plating.

Blend sauce

In a blender or food processor combine 1 cup packed basil leaves, 1 garlic clove, 1 tsp lemon zest, 1/2 cup Greek yogurt, 3 tbs olive oil and 2 tbs grated parmesan. Process until smooth and emulsified, scraping down sides once. If the sauce is too thick, add 1–2 tbs cold water to reach a pourable but saucy consistency. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity with a few drops of lemon juice if needed.

Warm gently (optional)

For a slightly warmed sauce, transfer to a small saucepan and warm over the lowest heat for 1–2 minutes while stirring (do not boil) or serve chilled for contrast with the hot fish and mash.

Spoon a generous dollop (about 1/2 cup) of the sun blush tomato mash slightly off-center on each plate.

Place one monkfish saltimbocco on top or beside the mash. Spoon 2–3 tbs of the pan glaze over the fish.

Drizzle or spoon 2–3 tbs of the creamy basil sauce beside the mash and fish (or lightly under the fish for flavor).

Garnish with micro basil or basil leaves and a lemon wedge. Serve immediately.