SERVES FOUR TO SIX
- 1 kg / 2¼ lb monkfish tail, skinned
- 14 fat garlic cloves
- 5 ml / 1 tsp fresh thyme leaves
- 30 ml / 2 tbsp olive oil
- juice of 1 lemon
- 2 bay leaves
- salt and ground black pepper
- The garlic heads can be used whole.
- When serving the monkfish, invite each guest to pop out the soft garlic pulp with a fork and spread it over the monkfish.
- Use two smaller monkfish tails.
- Preheat the oven to 220°C / 425°F / Gas 7. Remove any membrane from the monkfish tail and cut out the central bone. Peel two garlic cloves and cut them into thin slivers. Sprinkle a quarter of these and half the thyme leaves over the cut side of the fish, then close it up and use fine kitchen string to tie it into a neat shape, like a boned piece of meat. Pat dry with kitchen paper.
- Make incisions on either side of the fish and push in the remaining garlic slivers. Heat half the olive oil in a frying pan which can safely be used in the oven. When the oil is hot, put in the monkfish and brown it all over for about 5 minutes, until evenly colored. Season with salt and pepper, sprinkle over the remaining thyme.
- Tuck the bay leaves under the monkfish, arrange the remaining (unpeeled) garlic cloves around it, and drizzle the remaining olive oil over the fish and the garlic. Transfer the frying pan to the oven and roast the monkfish for 20-25 minutes, until the flesh is cooked through.
- Place on a warmed serving dish with the garlic and some green beans. To serve, remove the string and cut the monkfish into 2 cm / ¾ in chick slices.