A massive chunk of monkfish (900g). This is only half of a whole one. Got the fishmonger to cut it in half and snatched the thick piece. Dont’ know how much water was released once cooked. I just brushed oil that has pickled garlic with chilli flakes in it all over the fish. Seared and roasted in the oven for a good 20 minutes. It’s so huge I had to check 3 times to see if it’s cooked through but not overcooked.
Lots of shiitakes and king oysters/trumpets.