Gigot De Lotte (Monkfish With Garlic And Rosemary) Recipe
Servings: 4
Ingredients
- 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 extra virgin olive oil Salt and loads of freshly grnd black Pepper
Directions
- 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 tsp. 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 min till cooked through, basting occasionally with the pan juices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 4 servings | |
| Calories 55 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 125mg | 4% |
| Total Carbs 6.69g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.79g | 3% |
| Protein 0.66g | 1% |
