I cooked some monkfish at the weekend which turned out nice..
1) Chop some rosemary and thyme (Just a couple of sprigs of each)
2) Zest a lemon (no white pith)
3) Season monkfish with black pepper and place in resealable plastic bag with the rosemary, thyme, lemon zest and a good glug of olive oil.
4) Allow fish to marinade for ~20mins in fridge.
5) Lay cling film on a clean surface, and on top lay out some panchetta strips or proscutio or parma ham so it overlaps and is enough to wrap the monkfish.
6) Place monkfish on the ham wrapping, and roll into a sausage, sealing the ends. (You want it to be wrapped in the cling film still).
7) Place monkfish in fridge for 30mins
8) Remove cling film, and place on an oven tray, and bake in hot oven until cooked (Sorry I don't know the time).
9) When cooked, slice into rounds ~1.5 inch thick.
I served this with samphire in a lemon juice and olive oil dressing, roasted cherry tomatoes, and mini roast potatoes. I would think that french beans would be a suitable alternative to the samphire.
