Recipe for Gigot De Lotte (Monkfish with Garlic and Rosemary)

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Yield:

4 servings

Ingredients:

Amount	Ingredient
900 gm	Monkfish tail, (900 to 1500)
2 x	Garlic cloves, cut into fine shards
	Leaves of a small sprig of rosemary
1 x	Red onion, thinly sliced
1 x	Glass of dry white wine
110 ml	Extra virgin olive oil
	Salt and loads of freshly ground black

Instructions:

Instructions: Preheat oven to 190c/375f/Gas 5.

1 Make slits all over the monkfish tail and push in slivers of garlic and rosemary leaves, with some thin, blunt instrument like a teaspoon handle.

2 Put the onion slices in an ovenproof dish and sit the monkfish on top.

Pour over the wine and oil, and season with salt and pepper. Roast for 25-30 minutes until cooked through, basting occasionally with the pan juices.

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