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Thanks - its a great looking recipe and I'll give it a try. Buckytom - it wasn't nut encrusted but I agree it is a great way to cook fish. It was more of a sprinkling of nut fragments. Not sure I would compare a monkfish to a Carp. In terms of taste - definitely not.

I had a fantastic dish the other day which was Monkfish with hazelnuts, crisp green beans and slithers of red pepper. It was dressed with hazelnut oil and dijon mustard. The monkfish was cut into short strips. It was really delicious and I am now tracking down a recipe.

Skate I completely agree - the ammonia smell is really unappetising. But fresh they are fantastic. I tend to lightly poach it. The flesh peals off really easily from the cartilage. I tend not to have it with any sauce. When I do a sauce I tend to make a sauce of garlic, fresh tomatoes and...