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Monkfish was not commonly eaten in Iceland until the 1970's - perhaps its ungainly appearance had something to do with that ? but these days it is held in high regard.

4 pieces of monkfish tail, 175 g each

3 tbsp olive oil

salt and freshly ground pepper

2 slices stale white bread

1 garlic clove, chopped

2 tbsp chopped parsley

1/2 tsp dried thyme

2 tsp Dijon mustard

Preheat the oven to 180°C. Brush the monkfish with olive oil and season with pepper and salt. Place in an ovenproof dish, cover with foil and bake for 8 minutes. Meanwhile, put bread and spices in a food processor and mix it. Remove the fish from the oven and turn on the broiler. Spread the mustard on the fish and sprinkle the breadcrumb mixture over it, pressing lightly down. Place under the broiler and grill until the breadcrumbs begin to brown nicely. Serve with boiled potatoes and sautéed or grilled vegetables.