Gather all your ingredients.

Clean and slice the leek into rounds. Peel and slice the carrots into rounds as well. Heat 2 tablespoons of olive oil in a skillet and add a whole, unpeeled garlic clove. Once the vegetables are sautéed, add the monkfish, which will cook quickly.

Once the fish pieces are cooked, remove the central bone and shred the fish. Return it to the skillet and season with salt if needed. Now fill the cannelloni. Spread a layer of cream on the bottom of the baking dish.

Arrange the filled cannelloni in the baking dish. Let the pasta rest for 1 hour before baking. Preheat the oven to 350°F (180°C) and bake for 30 minutes.