Gigot of monkfish romarin with anchovies

8 Servings

Ingredients

Quantity Ingredient
2¼ pounds Monkfish tail
1 can Anchovy fillets
6 tablespoons Olive oil
1 Lemon; juice of
Salt
Freshly ground pepper
1 bunch Fresh rosemary
10 tablespoons Olive oil
4 teaspoons Wine vinegar
2 teaspoons Tomatoes; finely chopped

Directions

TOMATO VINAIGRETTE

Using a larding needle or a sharp knife. Make slits in the fish and insert pieces of anchovy. Marinate the fish in a mixture of oil and lemon juice, seasoned with salt and pepper, for at least 2 hours.

Lay the fish on a large bed of rosemary in a roasting tin. Pour more oil over the fish (It is the presence of fat that releases the essential oils of the rosemary). Roast in a preheated oven at 350 degrees for 45 minutes.

To make the tomato vinaigrette, heat the ingredients in a small pan and season to taste.

Transfer the fish to a serving dish and pour over the warm vinaigrette.

Formatted by suechef@...

Recipe by: TWO FAT LADIES #FL1A01 Posted to MC-Recipe Digest V1 #792 by Sue <suechef@...> on Sep 19, 1997

Related recipes