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Gigot De Lotte (Monkfish with Garlic And Rosemary)

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  • 900 g 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 ml Extra virgin olive oil
  • Salt and loads of freshly ground black
  • 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.