- 700g filleted monk tails
- 85g butter
- 2 cloves garlic – crushed
- 85g fine white breadcrumbs
- 1 egg beaten
- Juice of 1/2 a lemon
- 1 tablespoon finely chopped herbs
- Seasoned flour.
Soften butter and add herbs and garlic. Chill.
Make a slit in each monkfish fillet and pack with the chilled herb butter. Fold up to enclose butter.
Toss each piece in seasoned flour, dip in beaten egg and roll in breadcrumbs. Press the crumbs firmly on the fish.
Place the fish in a buttered dish. Dribble a little melted butter or oil and lemon juice on top.
Cook for 30-35 minutes (depending on size) at 375°F/190°C/Gas 5.
Serve at once.