Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Show:
Two Fat Ladies
Episode:
Fish & Shellfish
Gigot of Monkfish Romarin with Anchovies
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- Level: Intermediate
- Total: 3 hr
- Prep: 15 min
- Inactive: 2 hr
- Cook: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 344
- Total Fat
- 29 g
- Saturated Fat
- 4 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 19 g
- Cholesterol
- 32 mg
- Sodium
- 394 mg
- Level: Intermediate
- Total: 3 hr
- Prep: 15 min
- Inactive: 2 hr
- Cook: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 344
- Total Fat
- 29 g
- Saturated Fat
- 4 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 19 g
- Cholesterol
- 32 mg
- Sodium
- 394 mg
Ingredients
For the tomato vinaigrette:
Directions
- 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.
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