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

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

  • About

Ingredients

  • 2 x 1 kg (2 lb) monkfish tails
  • 2 tsp oil
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Method

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