MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gigot Of Monkfish Romarin w/Anchovies
Categories: Fat ladies, Seafood, Herbs, Citrus
Yield: 6 Servings

2 1/4 lb Monkfish tail
1 Tin anchovy filets
6 tb Olive oil
Juice of 1 lemon
Salt & fresh ground pepper
1 lg Bunch fresh rosemary

MMMMM---------------------TOMATO VINAIGRETTE--------------------------
10 tb Olive oil
4 ts Wine vinegar
4 ts Fine 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 350ºF/175ºC oven 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.

Prep Time: 2 hours 15 minutes

Cooking Time: 45 minutes

Recipe Courtesy of Jennifer Paterson and Clarissa
Dickson Wright (The Two Fat Ladies)

MM Format by Dave Drum - 30 April 2000

Uncle Dirty Dave's Kitchen

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