Coda di Rospo in Cartoccio

• 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