Yield: 4 servings
|Monkfish tail; (900 to 1500)
|Garlic cloves; cut into fine
|Leaves of a small sprig of rosemary
|Red onion; thinly sliced
|Glass of dry white wine
|Extra virgin olive oil
|Salt and loads of freshly ground black
Preheat oven to 190c/375f/Gas 5.
1 Make slits all over the monkfish tail and push in slivers of garlic and rosemary leaves, with some thin, blunt instrument like a teaspoon handle.
2 Put the onion slices in an ovenproof dish and sit the monkfish on top.
Pour over the wine and oil, and season with salt and pepper. Roast for 25-30 minutes until cooked through, basting occasionally with the pan juices.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs Converted by MM_Buster v2.0l.