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Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1996
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.)