I need help with a recipe for monkfish?

I watched Rick Stein cooking fish monk recipe.I tried to copy it to down but missed a bit. It was a monkfish tail fillets stuffed with roasted peppers and anchovies and sundried tomatoes. Then I stayed and missed world he did. He rolled in something and bakery. Can anyone finish this off for me? I tried to find the recipe on her page, but without success. I would appreciate your help

* 1 1 / 2 kg of monkfish tail, skin * 1 tbsp tablespoon black peppercorns * 1 tbsp soup coarsely chopped thyme * 1 sea salt flakes TB * Salt and pepper For the sauce good pinch of saffron * * 1 50 g tin anchovy fillets in a * / 2 preserved lemon, finely * 1 red pepper, roasted, torn *, * 4 strips dried tomato halves * (4-5), * Decided * tb Oil For two olive sauce * 175ml fish stock * 2 TB extra virgin olive oil * 15g butter * Juice of 1 / 2 * 1 c. quick tablespoon chopped lemon flat leaf parsley * 1 TB Capers in brine, drained Instructions 1 If your fishmonger has not already, you will need the bone. you notice bone sticks a little over one side of the tail. 2 Cut the bone from the left by carefully slicing each side of him, trying to keep the fish from nets attached to the other where we can. Strip membrane from outside the nets. 3 Preheat the oven 200c/400f/Gas to 6. Mix the saffron with 2 teaspoons tsp hot water and set aside. Season the cavity with the bone was removed with salt and pepper. 4 Place the anchovy fillets at regular intervals along the cutting face of each fillet, then the slices of lemon, pepper pieces red and finally dried tomatoes. 5 Sprinkle the saffron water and olive oil and put in place the sides together to trap you all the stuffing in place. Tie it to 2.5 cm / 1 "intervals along its length with fine string. 6 Sprinkle the crushed black pepper, thyme and sea salt on the basis a small box of roasting. Add the monkfish and return the mixture to take on a coating of same. 7 Turn it right again and sprinkle with remaining olive oil. Roast the monkfish for 25 minutes, remove from oven and place on a plate sculpture. 8 slices IT wide between the ends of string into slices of 2.5 cm / 1 inch thick. Keep warm while you make the sauce. Place the roasting pan on a medium heat and add the fish stock 9. boil, scraping any bits from the bottom of the pan as you do. Strain the juice into a small saucepan and add all the plate sculpture oil extra virgin olive oil, butter and lemon juice. 10 Boil vigorously for four minutes until slightly reduced and emulsified. Remove from heat and add parsley, capers and 1 / 2 c. teaspoon salt. Pour the sauce around fish. Serve with lots of potatoes steamed. Converted by MC_Buster. Recipe: Rick Stein

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