Gigot of Monkfish Romarin with Anchovies


I love monkfish tail and I love it with anchovies. The edge with rosemary comes from Pat Llewellyn in her cook’s hat. The Scots, who have adopted the word gigot with gusto and even talk of ‘gigit chops’ for leg cuts of meat, have long attached this term to monkfish. The haute cuisine chefs were further behind.


  • a 1 kg/ lb monkfish tail
  • 1 tin anchovy fillets
  • 6 tbsp olive oil
  • juice of 1 lemon
  • salt and freshly ground pepper
  • a large bunch of fresh rosemary

For the Tomato Vinaigrette

  • 10 tbsp olive oil
  • 4 tsp wine vinegar
  • 2 dessertspoons finely chopped tomatoes


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 180°C/350°F/Gas 4 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.