3 hr
15 min
6 to 8 servings


For the tomato vinaigrette:


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 350 degrees F for 45 minutes.

To make the tomato vinaigrette, heat the olive oil, wine vinegar and tomatoes in a small pan and season to taste.

Transfer the fish to a serving dish and pour over the warm vinaigrette.


Gigot d'Agneau Andrew

Recipe courtesy of Graham Kerr

Monkfish "Lobster" Rolls

Recipe courtesy of Food Network Kitchen

Monkfish Almondine

Recipe courtesy of Amy Thielen

Monkfish with Spinach

Recipe courtesy of David Rosengarten

Sweet n' Sour Monkfish

Monkfish Court Bouillon

Recipe courtesy of Emeril Lagasse

Spiked Monkfish Over Couscous

Monkfish Crazy Water Style

Recipe courtesy of Daisuke Utagawa

Veal Bacon Wrapped Monkfish

Recipe courtesy of The Whitney

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking