Gigot of Monkfish Romarin with Anchovies

Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Show: Two Fat Ladies Episode: Fish & Shellfish
TOTAL TIME: 3 hr
Prep: 15 min
Inactive Prep: 2 hr
Cook: 45 min
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

  • 2 1/4 pounds monkfish tail
  • 1 tin anchovy fillets
  • 6 tablespoons olive oil
  • Juice of 1 lemon
  • Salt
  • Freshly ground black pepper
  • 1 large bunch fresh rosemary
    • FOR THE TOMATO VINAIGRETTE:
      • 10 tablespoons olive oil
      • 4 teaspoons wine vinegar
      • 2 dessert spoons finely chopped tomatoes
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      Directions

      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 F for 45 minutes.

      To make the tomato vinaigrette, heat the olive oil, wine vinegar and tomatoes 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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