A place for gourmet aviators. Musicians are also welcome.

Moderator: Dave W

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By LavanyaLea
First, prepare a butter filling... So chop some leaves... Try thyme or rosemary, mince some garlic, mix it with some butter and you have your filling. Or to cheat, use prepared garlic butter and mix in your chopped leaves!

I would squeeze lemon over the monkfish (I always do this to fish to get rid of the fishy smell, or use sesame oil for Asian dishes).

Prepare 1 tail, rub your filling on top, then place the other tail on top.

Wrap with Parma ham.

Wrap the whole thing in foil, bake for about 15 mins.

Let me know how it goes! :P
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By noblelordflash
Mostly prepped with putting knickers on and making me tea....!!!