Tana Ramsay's Rosemary Infused Monkfish
Over a year ago
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Ingredients
Accompaniment
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Description
Monkfish needs strong flavours, in this recipe the rosemary and parmesan give it a lovely zing.
Method
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1
Cut the monkfish into eight even-sized pieces.
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2
Combine the garlic, rosemary, lemon juice and oil with a little pepper to taste in a medium-sized bowl, just large enough to fit the fish.
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3
Add the fish to the bowl and, using your hands, turn the fish in the marinade to make sure that it is thoroughly coated.
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4
Leave for 1-3 hours, during which time occasionally move the fish around so that the bits poking out at the top get a chance to absorb the flavours.
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5
Preheat the oven to 200C/180C fan/400F/gas 6.
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6
Find a roasting tin that fits the fish fairly tightly.
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7
Arrange the fish in it evenly, sprinkle with salt and pour over the remaining marinade.
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8
Sprinkle the breadcrumbs and parmesan over the top of the fish, then pop the tin in the oven.
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9
Cook for 30 minutes or until the fish is cooked through and the topping is lightly browned.
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10
Serve with some of the juices spooned over and with lemon wedges.
Chef's Tips
- I specify ciabatta rather than normal white bread for the breadcrumbs, because it creates much larger, coarser crumbs that crisp beautifully and absorb the flavours.
- Serve with steamed rice and a warm salad of fresh peas, flageolet beans, red onion and mint
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