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Delicious, and I actually like the free-form approach to ingredient amounts; you can hardly go wrong! I was tempted to add garlic, but I didn't and it doesn't need it. I did add salt and pepper, though, and I like to cut the monkfish into medallions before cooking it; it's more good-looking and user-friendly on the plate.

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Jim C. January 31, 2010

I made this last night. The sauce excellently complemented the fish and it was so easy to make. My wife even liked the celery. On could possibly spice the recipe up by adding chillis.

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Angus #2 January 14, 2007
Italian Style Monkfish Bake