Summary

Ingredients

• 4 monkfish medallions, 100 g each, from the thick center piece, peeled
• 4 slices Parma ham
• 16 sage leaves
• 2 tablespoons oil
• 50 g butter
• salt and pepper

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Instructions

1. Cut each monkfish medallion horizontally (butterfly cut), almost all the way through, leaving a hinge so it opens like a book. Lay open. Place 1 slice of Parma ham and 2 sage leaves inside each medallion. Close and secure with 2 wooden sticks, one on each side. Cover and refrigerate until ready to cook, or prepare up to 24 hours ahead.
2. Heat the oil in a coated pan over high heat. Season the filled monkfish medallions on both sides with salt and pepper. Fry for 5 minutes total, turning once halfway through. Remove from the pan and keep warm on a plate.
3. Add the butter to the hot pan and let it froth for about 1 minute. Add the remaining sage leaves and toss for about 30 seconds until well coated with butter.
4. Place each monkfish medallion on a serving plate with the sage butter and leaves spooned over top. Serve with potatoes as a side dish.