Lemon Monkfish

You can use any firm white fish in this dish, cod or halibut are just as good as monkfish. Whatever you choose, make sure that the fish does not smell and that the flesh is firm and not too soft to touch. The gills should be blood red and the eyes should shine and not be glazed. If you can get to the local fishmonger, even better, that way you can see the whole fish – and often get a wider selection. This is a simple light main course, delicious served with steamed jasmine rice and Chinese