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Gigot of Monkfish Romarin with Anchovies
Recipe courtesy Jennifer Paterson and Clarissa Dickson Wright
- Total Time:
- 3 hr
- Prep:
- 15 min |
- Inactive Prep:
- 2 hr |
- Cook:
- 45 min
- Level:
- Intermediate
- Yield:
- 6 to 8 servings
Ingredients
- FOR THE TOMATO VINAIGRETTE:
- 10 tablespoons olive oil
- 4 teaspoons wine vinegar
- 2 dessert spoons finely chopped tomatoes
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.