Make a few short incisions along the back and sides of a medium sized New Jersey monkfish tail (approx. 2 pounds). Slip several slices of peeled garlic into the incisions. Brown the fish in hot oil then season with salt, pepper, thyme, fennel and lemon. Add the rest of the bulb of garlic, unpeeled. Roast in a hot oven for about 20 minutes. Serve with grilled tomatoes. 

(Modified from Modern Cooking by Drew Smith, 1990, Sidgwick & Jackson, London)