1. Preheat oven to 350°F.
2. Mix saffron and wine.
3. Rub garlic all over monkfish.
4. Make a bed for the fish with onions and preserved lemons. Place fish on top.
5. Drizzle fish with lemon juice, saffron, wine and olive oil.
6. Cook 30 min with frequent basting to internal temperature of 145°F.
7. Season with salt and pepper
8. Slice and serve with pan juices.

* can substitute zest from 1 lemon