Gigot de lotte (monkfish with garlic and rosemary)

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.

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