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Monkfish With Prosciutto and Artichokes
- Monkfish 320 g (2 fillets)
- Potato 300 g, boiled and sliced Charlotte variety
- Roman artichokes 4 each
- Garlic 1 clove
- Prosciutto 100 g, Sliced
- Parsley 1 g, chopped
- Lemon 1 each
- Capers 5 g
- Olive oil 75 ml
- White wine 1/2 glass
Directions:View on Fine Dining Lovers
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