Recipe: Monkfish Small Boat Style Mentonnaise

1 Remove your baking sheet from the oven and preheat it to 210°C (410°F) (Gas mark 7).

2 On your cutting board, lay out your monkfish with the inside facing you, then make incisions of 2cm on each side of the central bone and slide your haddock slices into them, salt (lightly) and pepper.

3 Pour a drizzle of olive oil at the bottom of your baking sheet then place your monkfish in the center and your garnish around it, salt and pepper, sprinkle with lemon thyme then drizzle everything with another drizzle of olive oil.

4 Place your baking sheet in the middle of the oven, cook for 10 minutes, turn off your oven then cover with aluminum foil and wait 30 minutes this way your vegetables will soak up all the aroma released by your fish and the seasoning.
Serve this convivial and delicious end of summer dish in the middle of the table.
*Haddock is the name given to cold-smoked haddock whose stocks in the North Sea in the Skagerrak and in the Northeast Arctic are relatively healthy and whose current fishing level is considered sustainable.