from The Really Useful Cookbook by David Herbert (p74)
SWMBO bought Monkfish and wanted a non asian dish. EYB/ Cookshelf came up with a few options.
Monkfish stuffed with a mixture of butter, chives, parsley and lemon zest.
Wrapped in Prosciutto di Parma. (This was the hardest part, separating the very thin slices and tying up the parcels.)
Coated with lemon juice. Roasted with lemons and butter.
Served with new potatoes and wilted spinach.
Very good.
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