Gigot de lotte (monkfish with garlic and rosemary)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 900 | grams | Monkfish tail; (900 to 1500) |
| 2 | Garlic cloves; cut into fine | |
| ; shards | ||
| Leaves of a small sprig of rosemary | ||
| 1 | Red onion; thinly sliced | |
| 1 | Glass of dry white wine | |
| 110 | millilitres | Extra virgin olive oil |
| Salt and loads of freshly ground black | ||
| Pepper | ||
Directions
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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