Gigot De Lotte (Monkfish with Garlic And Rosemary)
| Yield: | 4 servings |
| Categories: |
| 900 | g | Monkfish tail; (900 to 1500) |
| 2 | Garlic cloves; cut into fine | |
| ; shards | ||
| Leaves of a small sprig of rosemary | ||
| 1 | Red onion; thinly sliced | |
| 1 | Glass of dry white wine | |
| 110 | ml | Extra virgin olive oil |
| Salt and loads of freshly ground black | ||
| Pepper |
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