Spread the peppers out and cut the monkfish tails in half to fit them.
Sprinkle the monkfish lightly with salt and lemon juice, then make a small incision into which you insert a sliver of garlic.
Slide each piece of monkfish into a pepper.
Grease a shallow pan or baking dish with olive oil.
Place any remaining garlic slivers in the dish. Place the peppers on top, then break up the thyme sprigs and tuck a piece under each pepper.
Pour the wine in the pan. Cover the pan with a lid or foil and simmer for 12 minutes.
Remove the peppers to a serving dish or plates and keep warm.
Increase the heat and boil the juices for 2 minutes to reduce slightly.
Taste and season lightly with salt if necessary.
For a richer sauce, stir in 1 to 2 tablespoons of cream.
This dish is good with cooked potato cubes sautéed with onions.
