Monkfish is one of the leanest fish (0.79% fat), at the same level as sole, hake or cod. It therefore has its place in balanced diet menus. It contains many vitamins (especially of group B) and minerals (phosphorus, magnesium, iodine, iron ...). All these properties make it, therefore, a food of choice, as well for its flavor as for its beneficial action on the organism It is easy to cook since it has no bones, only a thick dorsal spine, very easy to remove. However, monkfish reduces during cooking, loosing a lot of water. As a main course, count at least 1 kg for 2 to 3 people.