Gigot de lotte

• 2 lb (1 kg) monkfish tail, skinned
• Salt and pepper
• Lemon juice

Run a knife lengthways through the fish and remove the single backbone. Season both fillets with salt and pepper and lemon juice and sprinkle all the parsley and all the garlic on top of one of the fillets. Place the other fillet on top and tie the fish back together in its original shape with several little pieces of string.

Butter a roasting tray and put the fish on it with the onions