Roast Monkfish with Garlic

Members of the anglerfish family, monkfish are rather monstrous-looking. Their body seems to consist of an enormous gaping mouth attached to a muscular tail. The tail and the liver, plus the cheeks on bigger fish, are the only edible parts. The tail flesh is firm, dense and sweet - quite similar to lobster, in fact - with the huge advantage of having no bones running through it. The French name is lotte or baudroie, and sometimes gigot de meror ‘the leg of lamb of the s