700 g  Filleted monkfish tails
85 g  Butter
2 x  Cloves garlic -- crushed
Egg (beaten)
Juice of one lemon
1 ts Finely chopped herbs
Seasoned flour

Soften butter and add herbs and garlic. Chill. — Make a slit in each
monkfish fillet and pack with the chilled herb butter. Fold up to enclose
butter. Toss each piece in seasoned flour, dip in beaten egg and roll in
breadcrumbs. Press the crumbs firmly onto the fish. — Place the fish in
a buttered dish. Dribble a little melted butter or oil, and lemon juice,
on top. Cook for 30-35 minutes at 375F/190C. Serve at once.