Ingredients

• 2 1/4 pounds monkfish tail
• 1 tin anchovy fillets
• 6 tablespoons olive oil
• Juice of 1 lemon
• Salt
• Freshly ground black pepper
• 1 large bunch fresh rosemary
• 10 tablespoons olive oil
• 4 teaspoons wine vinegar
• 2 dessert spoons finely chopped tomatoes

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Instructions

1. Using a larding needle or a sharp knife. Make slits in the fish and insert pieces of anchovy. Marinate the fish in a mixture of oil and lemon juice, seasoned with salt and pepper, for at least 2 hours.
2. Lay the fish on a large bed of rosemary in a roasting tin. Pour more oil over the fish (It is the presence of fat that releases the essential oils of the rosemary). Roast in a preheated oven at 350 degrees F for 45 minutes.
3. To make the tomato vinaigrette, heat the olive oil, wine vinegar and tomatoes in a small pan and season to taste.
4. Transfer the fish to a serving dish and pour over the warm vinaigrette.