| 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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