Monkfish with chorizo & hazelnuts

May sound like an odd combination, but the saltiness of the chorizo goes nicely with the monkfish (lotte in French). Cut slices of chorizo, and layer on a monkfish fillet. Top with the other fillet, layer more chorizo slices on top of the 'sandwich' and tie up with cooking string.
Sprinkle with a handful of crushed hazelnuts, and place on an oiled dish alongside some garlic cloves. Drop over some more olive oil. Cook 30-35 minutes in an oven at 200 C / 400 F, adding a glass of white wine midway through. Check if it's cooked and pour cooking juices over the fish. Serve with additional crushed hazelnuts.