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Gigot of Monkfish Romarin with Anchovies

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  • 2 1/4 lb Monkfish tail
  • 1 cn Anchovy fillets
  • 6 tb Olive oil
  • 1 Lemon; juice of
  • Salt
  • Freshly ground pepper
  • 1 bn Fresh rosemary
  • 10 tb Olive oil
  • 4 ts Wine vinegar
  • 2 ts Tomatoes; finely chopped


Using a larding needle or a sharp knife. Make slits in the fish and insert pieces of anchovy. Marinate the fish in a mixture of oil and lemon juice, seasoned with salt and pepper, for at least 2 hours.
Lay the fish on a large bed of rosemary in a roasting tin. Pour more oil over the fish (It is the presence of fat that releases the essential oils of the rosemary). Roast in a preheated oven at 350 degrees for 45 minutes.
To make the tomato vinaigrette, heat the ingredients in a small pan and season to taste.
Transfer the fish to a serving dish and pour over the warm vinaigrette.
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Recipe by: TWO FAT LADIES #FL1A01
Posted to MC-Recipe Digest V1 #792 by Sue <> on Sep 19, 1997