Roast Monkfish Tail with Garlic and Rosemary is a traditional modern British recipe for a classic dish of a whole monkfish tail into which slivers of garlic are stuck and which is roasted with sprigs of rosemary. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Monkfish Tail with Garlic and Rosemary.
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Ingredients:
1.5kg monkfish tail
2 garlic cloves, sliced into slivers
freshly-ground black pepper, to taste
olive oil
3 rosemary sprigs
4 tbsp parsley, finely chopped, to garnish
lemon wedges, to garnish
Method:
Remove the skin and pink membranes from the monkfish tail. Using a sharp knife, pierce the tail all over and insert the garlic slivers into these holes.Brush all over with olive oil and season liberally with salt and freshly-ground black pepper.
Arrange the fish in a lightly-greased roasting tin and sit the rosemary sprigs on top. Transfer to an oven pre-heated to 200°C and roast, uncovered, for about 25 minutes, or until cooked through.
Transfer to a warmed serving dish and sprinkle the parsley over the top. Garnish with lemon wedges around the outside. Accompany by boiled new potatoes and spring vegetables and serve immediately.
As an alternative, you can sweat down shredded leeks in butter and serve the monkfish on a bed of these. I like to cook the leeks with mushrooms and then use this as a bed for the fish.
If you wish to lift the flavour of the dish a little, you can add a splash of dry vermouth and lemon juice to the monkfish before roasting.
