Gigot of Monkfish Romarin with Anchovies

Name: Gigot of Monkfish Romarin with Anchovies
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 6 to 8 servings
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; 10 tablespoons olive oil; 4 teaspoons wine vinegar; 2 dessert spoons finely chopped tomatoes

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Level: Intermediate
Total: 3 hr

Prep: 15 min
Inactive: 2 hr
Cook: 45 min

Yield: 6 to 8 servings

Level: Intermediate
Total: 3 hr

Prep: 15 min
Inactive: 2 hr
Cook: 45 min

Yield: 6 to 8 servings

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

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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For the tomato vinaigrette:

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