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Gigot De Lotte (Monkfish With Garlic And Rosemary)
Ingredients
- 900 gm Monkfish tail, (900 to 1500)
- 2 x Garlic cloves, cut into fine shards Leaves of a small sprig of rosemary
- 1 x Red onion, thinly sliced
- 1 x Glass of dry white wine
- 110 ml Extra virgin extra virgin olive oil Salt and loads of freshly grnd 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 tsp. 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 min till cooked through, basting occasionally with the pan juices.
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