700g filleted monk tails
2 cloves garlic – crushed
85g fine white breadcrumbs
1 egg beaten
Juice of 1/2 a lemon
1 tablespoon finely chopped herbs
Soften butter, add herbs and garlic and then leave to 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.