2 1/2 - 3lb (1.25-1.5kg) monkfish tail, trimmed and skinned
1 clove garlic, cut into slivers
Freshly ground black pepper
Olive oil
Chopped parsley and lemon wedges to garnish
fresh Tomato and Basil Sauce to serve
1 clove garlic, cut into slivers
Freshly ground black pepper
Olive oil
Chopped parsley and lemon wedges to garnish
fresh Tomato and Basil Sauce to serve
accompaniments
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method
1. Pre-heat the oven to gas mark 7, 425°F (220°C).
2. Wash the fish and pat dry with kitchen paper. You can leave the bone in, but if you prefer to remove it, the tail will need reshaping and securing with wooden toothpicks or cocktail sticks.
3. Make incisions in the fish and push in the slivers of garlic. Season with freshly ground black pepper and brush with olive oil.
4. Place the fish in a lightly oiled roasting tin and roast for 20 to 30 minutes, or until cooked.Garnish with chopped parsley and lemon wedges and serve the gently reheated Fresh Tomato and Basil Sauce separately.
2. Wash the fish and pat dry with kitchen paper. You can leave the bone in, but if you prefer to remove it, the tail will need reshaping and securing with wooden toothpicks or cocktail sticks.
3. Make incisions in the fish and push in the slivers of garlic. Season with freshly ground black pepper and brush with olive oil.
4. Place the fish in a lightly oiled roasting tin and roast for 20 to 30 minutes, or until cooked.Garnish with chopped parsley and lemon wedges and serve the gently reheated Fresh Tomato and Basil Sauce separately.
serving amount
serves 6
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