Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
3 hr
15 min
2 hr
45 min
6 to 8 servings


  • 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


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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