River Cafe Cook Book Easy by Rose Gray
Author:Rose Gray
Language: eng
Format: epub
ISBN: 9781446460368
Publisher: Ebury Publishing
9 Roast monkfish
Monkfish tail 2kg
Lemons 2
Ex.v.olive oil
Rosemary sprigs 2
Anchovy fillets 8
Preheat the oven to 220°C/Gas 7.
Cut 1 of the lemons across into fine slices. Season and drizzle with oil.
Heat an ovenproof tray, and drizzle with olive oil. Place the rosemary sprigs on the tray, and the fish on top. Cover with lemon slices and the anchovies. Season.
Roast in the oven until cooked. To test, pierce with a pointed knife; the juices should be opaque. Large monkfish will take 20–30 minutes.
Serve with lemon.
For this recipe, buy whole monkfish tail on the bone. Ask the fishmonger to remove the tough outer skin. A tail weighing 500g is ideal for one person, and it will cook in less time.
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