Gigot of Monkfish Romarin with Anchovies

Preparation info
    • Difficulty


Appears in
Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

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


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.)