Instructions: Slice the garlic, then cut the slices into slivers, and then cut the larger slivers in half. Cut the anchovies crosswise into small pieces.

Remove the membrane from the monkfish (this is tedious work; sometimes the fishmonger has already done it). Cut small holes into the monkfish with the tip of a knife, and insert a sliver of garlic and a piece of anchovy into each hole-there should be a lot of holes, every 1/2" or so.

Mix flour and black pepper and lightly coat the monkfish.

Roast at 450F for 5 minutes; then turn over and add 1/2 cup or so vermouth to the pan, and roast until an instant-read thermometer reads 135F, about 20 minutes.

You can make a sauce of whats in the pan by adding more vermouth boiling it down, and adding butter, but the following is very good (measurements are also approximate):
Roast, peel, seed, and roughly chop the red peppers (over a flame until blackened and blistered; cover and let steam for 20 minutes before peeling; or quarter, seed and flatten, then roast under the broiler until blackened and blistered, cover 20 minutes etc). Saute the walnuts in olive oil until browned; add the scallions and cook till just softened; add vermouth and cook till mostly evaporated. Run the peppers and walnut mixture through a food processor to chop, but dont fully puree.

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