Monkfish with Feta Crostini

Ingredients

• 4 pieces, 150 g (5 oz) each monkfish, trimmed
• 4 pieces, 60 g (2 oz each) feta cheese
• 2 onions, sliced
• 500 ml (2 cups) cherry tomatoes, halved
• 30 ml (2 tbsp) fresh thyme leaves
• Salt and freshly ground pepper, to taste
• 60 ml (1/4 cup) olive oil
• 175 ml (2/3 cup / 90 g) feta, crumbled
• 30 ml (2 tbsp) dried tomatoes, cut in strips
• 1/2 baguette, sliced thinly