Coda di Rospo in Cartoccio

Baked Monkfish with Crème Fraîche in Foil

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 6 × 200 g (7 oz) pieces monkfish fillet
  • 2 tablespoons fresh rosemary


Preheat the oven to 200°C/400°F/Gas 6.

With a sharp knife, make tiny slits evenly all over the monkfish, and insert 2-3 rosemary leaves, a sliver of garlic, and some salt and pepper halfway into each.

Make six rectangles of doubled foil, dull side out. Brush with butter