Wild Whole Monkfish Tail

A very meaty, delicious fish. Easy to fillet with the single bone. Prepared it wrapped in parma ham, with the lobster bisque, potatos and brocolli. A round of toast in olive oil, sea salt and pepper really made it pop! Wonderful meal and quick to prepare!

It was a good meaty large monkfish tail that I lightly cooked, sliced up and enjoyed with your Laksa sauce.

Easy to fillet, a joy to eat. I tried a new recipe, skewering monkfish pieces onto rosemary stalks and serving with unctuous mix of lemon, garlic and olive oil. And plenty of crusty bread to mop it all up with!