Lemon Monkfish With Mussels Sauce

Preparation:

Preparation: Scrape the mussels to remove any beards; wash them and let them open in a pan with 2 tablespoons of oil heated with the whole garlic. As soon as they are ready, shell them and filter their cooking liquid. Cut the monkfish into regular slices; sprinkle the latter with a pinch of salt, a grind of pepper, abundant aromatic trite; brown them briefly, over high heat, in 2 tablespoons of oil, then transfer them to a baking dish, sprinkle with the lemon juice, 1 tablespoon of oil, bake at 250 degrees for 10 minutes, then add the liquid from the mussels and bake again for 10 minutes. Remove from the oven, remove the monkfish from the sauce which you will reduce almost completely over high heat before adding the mussels, the fish slices, the chopped parsley together with a lemon zest.