| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Import |
8 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Monkfish tail |
| 1 |
cn |
Anchovy fillets |
| 6 |
tb |
Olive oil |
| 1 |
|
Lemon; juice of |
|
|
Salt |
|
|
Freshly ground pepper |
| 1 |
bn |
Fresh rosemary |
| 10 |
tb |
Olive oil |
| 4 |
ts |
Wine vinegar |
| 2 |
ts |
Tomatoes; finely chopped |
INSTRUCTIONS
TOMATO VINAIGRETTE
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 suechef@sover.net
Recipe by: TWO FAT LADIES #FL1A01
Posted to MC-Recipe Digest V1 #792 by Sue <suechef@sover.net> on Sep 19,
1997
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