| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Import | 8 | Servings | |
INGREDIENTS
| 2 1/4 | lb | Monkfish tail |
| 1 | Anchovy fillets | |
| 6 | T | Olive oil |
| 1 | Lemon, juice of | |
| Salt | ||
| Freshly ground pepper | ||
| 1 | Fresh rosemary | |
| 10 | T | Olive oil |
| 4 | t | Wine vinegar |
| 2 | t | Tomatoes, finely chopped |
INSTRUCTIONS
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 preheated oven at 350 degrees 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. Formatted by [email protected] Recipe by: TWO FAT LADIES #FL1A01 Posted to MC-Recipe Digest V1 #792 by Sue <[email protected]> on Sep 19, 1997
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