Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson

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
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2 1/4 pounds monkfish tail

1 tin anchovy fillets

6 tablespoons olive oil

Juice of 1 lemon


Freshly ground black pepper

1 large bunch fresh rosemary

For the tomato vinaigrette:

10 tablespoons olive oil

4 teaspoons wine vinegar

2 dessert spoons finely chopped tomatoes


  1. 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.
  2. 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.
  3. To make the tomato vinaigrette, heat the olive oil, wine vinegar and tomatoes in a small pan and season to taste.
  4. Transfer the fish to a serving dish and pour over the warm vinaigrette.
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