Roast Monkfish with Garlic

• Tail of monkfish, about 2¼ lb (generous kg)
• 1 bulb plump garlic, fresh as possible</

Set the oven to gas mark 7/425°F/220°C. Skin the fish carefully, leaving no trace of the thin membrane under the skin, and remove the central bone. Wash and dry it and finally tie it up with string like a piece of meat.

Peel 2 cloves of garlic and cut into thin slices. Make some incisions in the fish and push in the garlic slices.

In a frying pan, heat the olive oil and brown th