2 small pieces of monkfish fillet
4 slices of smoked salmon
Ground black pepper
2 cloves of garlic
1/4 cup of lemon juice
Splash of white wine
Four small slabs of butter
Seasoning. I went for:
Wrap each fish fillet with two slices of the smoked salmon in a cross pattern, and put in the fridge for half an hour to chill.
Heat oven to 180.
Put the fillets in a baking tray lined with tin foil. Cut up the two cloves of garlic into small chunks and place onto fillets. (One clove per fillet)
Season fillets as desired with black pepper and lemon juice. Option: You can also add a splash of white wine over the fillets at this stage for a burst of flavour. Note: Do not add seasalt as the smoked salmon is cured in a salt solution, which the monkfish soaks up as it cooks.
Add a small slab of butter onto the fillets and garnish with dried oregano, parsley and basil. To make it extra special, try sprinkling some Mara Seaweed.
Cook for 18-20 minutes depending on the oven.
We recommend enjoying it with a (large) glass of white wine!