How to make
Season the monkfish tails with salt, rub them with most of the finely chopped parsley and squeeze the lemon on them. Leave them in the fridge for 30 minutes.
In a deep wok, heat the olive oil over low to medium heat and place the garlic in slices and the remaining parsley. When they start to fry, add the flour and stir for about 2 minutes.
Pour in the broth and wine and when you see that it starts to thicken, add the clams. Season with as much salt as you like and cook until they open up and immediately remove them from the heat.
Preheat the oven to 390°F (200°C). Put the fish in the fridge on high heat with a little olive oil and when it aquires a golden tan on all sides, transfer it into a suitable pan and put in a preheated oven for 12 minutes. If it is thicker - up to 15 minutes.
Remove it from the oven and place it in the sauce to mix with and absorb the aromas.
Serve the dish immediately, by adding a little sauce and 6-7 of the clams to each piece of fish.
Enjoy!
