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1
Heat the oven to 350 degrees.
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2
Using a very sharp knife, cut away the thin dark membrane that runs along the bottom of the monkfish tail.
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3
(If you can't get it all, carefully sever the membrane in two or three places to keep the tail from contracting as it cooks.)
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4
Cut three cloves of garlic into thin slivers.
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5
Using the point of a knife, cut tiny incisions all over the tail and push the garlic in.
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6
Trim the base of the fennel and pull off the outer layer of the bulb if it's stringy or discolored.
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7
Cut off the top, chopping the feathery greens for a garnish.
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8
Cut the bulb into quarters, then thinly slice those.
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9
Place half the butter in the bottom of a large roasting dish and place in the oven.
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10
When the butter is melted, arrange the fennel in the pan, then lay the monkfish on top.
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11
Season with salt and pepper and dot with the remaining butter.
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12
Cover with foil and roast for 35 minutes, basting twice.
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13
Remove the foil so the monkfish colors lightly.
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14
Baste once more and bake 10 minutes longer, or until the flesh is tender.
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15
Remove the pan from the oven.
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16
Using a slotted spoon, transfer the fish to a serving platter, arrange the fennel around it and keep it warm.
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17
Pour the roasting juices into a small saucepan and add the fish stock.
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18
Boil rapidly until the liquid is reduced by half.
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19
Blend the mayonnaise with the minced garlic in a deep bowl.
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20
Remove the stock mixture from the heat and carefully whisk a ladleful into the mayonnaise.
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21
Pour the mayonnaise mixture back into the stock and reheat very gently, if necessary; do not boil.
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22
Slice the monkfish and spoon the sauce over.
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23
Sprinkle with the fennel leaves and serve at once.
