Recipe: Monkfish Roast with Peas

Cut the pork belly into lardons and sweat them in a Dutch oven suitable for the oven, then set aside.
Shell the peas and reserve a few nice pods, rinse everything along with the lettuce heart.
Tie up the monkfish roast then flour it, lightly brown it over low heat with butter or oil in the Dutch oven.
Preheat the oven to thermostat 6.
Combine all the ingredients in the Dutch oven, salt and pepper, add a glass of water, cover, and place in the oven.
Monitor the cooking; when the peas are cooked, the roast is done too.
Excellent also with conger and considerably cheaper; in that case choose the first 20 centimeters behind the head as it is boneless.