I love monkfish tail and I love it with anchovies. The edge with rosemary comes from
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.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.