3/4 cup (180 ml) orange juice

1 tablespoon (15 ml) Worcestershire sauce

4 monkfish fillets, 175 g each

4 slices prosciutto, cut into thin strips

1 orange, peel and pith removed and finely sliced

Salt and pepper

With the rack in the middle position, preheat the oven to 220°C (425°F).

In a bowl, mix the orange juice and Worcestershire sauce. Season with salt and pepper. Add the fish and marinate for 5 minutes.

Remove the fish from the marinade, setting the marinade aside. Drain the fish well. Season with salt and pepper. In an ovenproof non-stick pan, brown one side of the fillets in the oil, 2 to 3 minutes. Turn the fillets and deglaze with the marinade. Sprinkle the prosciutto on the fillets and top with the orange slices. Bake for about 10 minutes. Serve with steamed rice and a colourful salad.

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