Gigot De Lotte (monkfish With Garlic And Rosemary)

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		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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