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

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   ["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.", "Make six rectangles of doubled foil dull side out.", "Brush with butter and place a piece of monkfish in the centre of one half of the foil.", "Put a dessertspoon of creme fra""che on top.", "Fold the other half of the foil over the monkfish and then fold the sides in tightly but leave the top open.", "Pour a dessertspoon of vermouth into each parcel and seal well.", "It is essential for the package to be airtight to stop the steam escaping.", "Place the foil pkgs.", "on a baking tray and bake at the top of the preheated oven for 20 min.", "Serve immediately with the juices.", "Serves 6"]

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