Name: Gigot De Lotte (Monkfish with Garlic And Rosemary)
Ingredients: 900 g Monkfish tail; (900 to 1500); 2 Garlic cloves; cut into fine; ; shards; Leaves of a small sprig of rosemary; 1 Red onion; thinly sliced; 1 Glass of dry white wine; 110 ml Extra virgin olive oil; Salt and loads of freshly ground black; Pepper

CATEGORY	CUISINE	TAG	YIELD
Seafood		Grigson	4	servings

INGREDIENTS

900	g	Monkfish tail; (900 to 1500)
2		Garlic cloves; cut into fine
		; shards
		Leaves of a small sprig of rosemary
1		Red onion; thinly sliced
1		Glass of dry white wine
110	ml	Extra virgin olive oil
		Salt and loads of freshly ground black
		Pepper

INSTRUCTIONS

Preheat oven to 190c/375f/Gas 5.
1 Make slits all over the monkfish tail and push in slivers of garlic and
rosemary leaves, with some thin, blunt instrument like a teaspoon handle.
2 Put the onion slices in an ovenproof dish and sit the monkfish on top.
Pour over the wine and oil, and season with salt and pepper. Roast for
25-30 minutes until cooked through, basting occasionally with the pan
juices.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs
Converted by MM_Buster v2.0l.

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