| 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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