Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 900 grams | Monkfish tail; (900 to 1500) |
| 2 \N | Garlic cloves; cut into fine |
| \N \N | ; shards |
| \N \N | Leaves of a small sprig of rosemary |
| 1 \N | Red onion; thinly sliced |
| 1 \N | Glass of dry white wine |
| 110 millilitres | Extra virgin olive oil |
| \N \N | Salt and loads of freshly ground black |
| \N \N | Pepper |
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.