It’s Good Friday today and traditionally in our household, and no doubt many others, we eat fish. Unfortunately, lots of people I know get put off fish by the prospect of fiddling about with bones. This is where monkfish comes into its own. The gigot (or tail) of monkfish only has a large central bone which makes serving easy! But this is a dish that keeps on giving, because there is no last minute frying or poaching- it bakes in the oven.
Monkfish has a dense, white meaty flesh, and in this recipe it is spiked with anchovies to season (please don’t be put off if you aren’t sure about them, the anchovies melt into the monkfish), then marinated in lemon and olive oil, and nestled on a bed of Rosemary so that it is perfumed with its flavour as it bakes. The warm tomato vinaigrette that is poured over just before serving is the perfect sauce and also goes well with whatever green vegetable you serve with it. Today we had it with asparagus as it is growing like mad in the garden right now. Continue reading