Dry the monkfish with kitchen paper.
Prepare any green vegetables you might have. I used sugar snaps, green asparagus, frozen peas, fresh broad beans and broccoli.

For the sauce bring 250 cl fish stock to the boil, with 150 cl Noilly Prat en 100 ml sweet dessert wine.  Reduce to 20%. Add 50 cl cream. Then whisk it 100 gr of salted butter (bit by bit)

Preheat the oven at 160 C.

Brush the fish well with olive oil and fry for 4 mins. in a very hot but dry pan.
Then transfer the pan to the oven. For 6 mins.

In the meantime boil the greens for 3 to 4 mins. Drain well.

Cut each monkfish fillet in 3 pieces. Serve as shown. First the sauce, then the fish and then the veggies.