Grilled monkfish recipe

• 1 Good sized monkfish tail or 2 small tails
• 1 handful Breadcrumbs
• 2 Dried birdseye chillies, crumbled
• 1 pinch Oregano
• 1 pinch Fennel seeds
• 1 pinch Dried thyme
• 1 pinch Chopped bay leaves
• 1 ml (0fl oz) Olive oil
• 2 Garlic cloves finely chopped
• 1 tbsp Finely chopped parsley
• 1 pinch Salt

1. Mix together the breadcrumbs chilli and herbs.
2. Prepare the fish for grilling by first skinning it and removing the membrane.
3. Then cut down one side of the bone to the bottom, not quite going through so it's still attached to the bone.
4. Turn the fish round and do the same form the opposite side.
5. Lightly brush with olive oil then sprinkle with the breadcrumb mixture.
6. Heat a grill pan nice and hot and grill for 5 - 10 minutes until the breadrumb coating and fish start to catch and grill.
7. Turn the monkfish over and repeat for 5-10 minutes on the other side.
8. Mix together the remaining olive oil with the parsley and garlic, season then spoon a little over the fish with a squeeze of lemon.

handful breadcrumbs, birdseye chillies, oregano, fennel seeds, thyme, bay leaves, olive oil, garlic, parsley, salt

Taken from www.lovefood.com/guide/recipes/11874/mitch-tonks-grilled-monkfish (may not work)