Monkfish with Parsley and Lemon

 

Monkfish is a lovely meaty fish and often enjoyed by non-fish lovers. I use it a lot on curries but I wanted a change. Vicky from The Fresh Fish Company told me how she likes to cook it - cutting a slit down the sides of the bone and putting lemon slices in. Sounded lovely! I stuffed the slits with a mixture of finely chopped flat-leaf Parsley, lemon zest, lemon juice and olive oil. I wrapped it in parchment paper then tied it with string and baked in the oven for 40 minutes. I served it with Asparagus and watercress salad and pesto rice. 
Serves 4. A great meal for entertaining.