Baked Monkfish with Pesto and Prosciutto

Preheat the oven to 180°C (approximately 350°F).

Rinse the basil, shake dry and chop finely. Peel the garlic, chop coarsely and chop with the sun-dried tomatoes in a blender. Add and mix in the olive oil. Stir in the basil and season with salt, pepper and balsamic vinegar.

Rinse the monkfish, pat dry, drizzle with lemon juice and season with salt and pepper. Lay out the prosciutto on parchment paper approximately 30 x 15 cm (approximately 12 x 6 inches), spread the tomato pesto on it, place the monkfish on top and roll up firmly using the parchment paper. With the help of parchment paper, slip roll into a baking dish and cook for 20-30 minutes in the preheated oven.