Tip 1
You can prepare the fish in steps 1 and 2, up to 12 hours before cooking. Simply bring the fish back to room temperature before cooking.
Tip 2
If the monkfish comes from the tail section, join the thin bit of one fillet with the thick piece of the other to create a thick, even strip.
Tip 3
For a meat-free version of this dish, simply wrap the fish in blanched spinach or chard leaves and tie in place.
Tip 4
This dish looks spectacular served whole, and the cooking juices will provide all the sauce you'll need.
