Oysters and Monkfish in Glazed Champagne Sauce

• 16 oysters
• 1 X 675 g/1½ lb monkfish tail
• 2

Preheat the oven to 190°C/375°F/Gas Mark 5.

Fillet and skin the monkfish tail. Remove any dark meat, discard, and then cut the fillets into 3-4 cm/1¼-1½ inch cubes. Shell the oysters over a bowl to catch the juices and briefly wash them in fresh water. To prepa