Recipe - Gigot Of Monkfish Romarin With Anchovies

2 One fourth pound Monkfish tail
1 cn Anchovy fillets
6 tablespoon Olive oil
1 Lemon; juice of
Salt
Freshly ground pepper
1 bn Fresh rosemary

TOMATO VINAIGRETTE
10 tablespoon Olive oil
4 teaspoon Wine vinegar
2 teaspoon Tomatoes; finely chopped

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 MCRecipe Digest V1 #792 by Sue suechef@sover.net on Sep 19,
1997