Roast Fillet of Monkfish with Roasted Cloves of Garlic and a Rich Red Wine Sauce

• 2 x 1 kg (2 lb) monkfish tails
• 2 tsp oil
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Preheat the oven to 230°C/450°F/Gas Mark 8.

Fillet the monkfish and remove any dark meat. Heat the oil in an ovenproof sauté pan and when hot add the butter. Season the monkfish and seal in the fat. Add the garlic and place the pan in the