Roasted Monkfish

Name: Roasted Monkfish (Rôti de lotte)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: Salt and pepper; Salt and pepper; 1 tablespoon lemon juice; 1 large clove garlic; ¼ cup (60 ml) olive oil; A 1 ¾ lb. (800 g) piece (preferably toward the tail) of monkfish (anglerfish), skinned; A 1 ¾ lb. (800 g) piece (preferably toward the tail) of monkfish (anglerfish), skinned

Rôti de lotte

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

A 1 ¾ lb. (800 g) piece (preferably toward the tail) of monkfish (anglerfish), skinned
1 large clove</

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 450°F–475°F (240°C), or as high as your oven will go. Pat the fish dry with a clean towel. Peel the garlic and cut it into quarters. Lard the fish with garlic by making four incisions with a knife and sliding a piece of garlic into each one. Place the fish in a roas