Baked Monkfish With Creme Fraiche In Foil (Coda Di Rospo In Cartoccio) Recipe

• 6 x 200g pcs monkfish fillet
• 2 Tbsp. fresh rosemary
• 3 clv garlic peeled and cut into slivers
• 100 gm butter melted sea salt and freshly grnd black pepper
• 6 x dessertspoons creme fra"che
• 6 x dessertspoons extra dry white vermout

1. Preheat the oven to 200C/400F/Gas 6.With a sharp knife make tiny slits proportionately all over the monkfish and insert 23 rosemary leaves a sliver of garlic and some salt and pepper halfway into each.
2. Make six rectangles of doubled foil dull side out.
3. Brush with butter and place a piece of monkfish in the centre of one half of the foil.
4. Put a dessertspoon of creme fra"che on top.
5. Fold the other half of the foil over the monkfish and then fold the sides in tightly but leave the top open.
6. Pour a dessertspoon of vermouth into each parcel and seal well.
7. It is essential for the package to be airtight to stop the steam escaping.
8. Place the foil pkgs.
9. on a baking tray and bake at the top of the preheated oven for 20 min.
10. Serve immediately with the juices.
11. Serves 6

fillet, fresh rosemary, garlic, butter, dessertspoons creme frache, vermout

Taken from cookeatshare.com/recipes/baked-monkfish-with-creme-fraiche-in-foil-coda-di-rospo-in-cartoccio-75092 (may not work)