Rose Gray, Ruth Rogers
By Rose Gray and Ruth Rogers
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