Roast Monkfish with Crisp Potatoes, Olives, and Bay Leaves
The sturdy texture of monkfish is ideal for roasting, but certain other fillets will give similar results: red snapper, sea bass, pollock, wolffish, even catfish
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Peel and thinly slice the potatoes (use a mandoline if you have one). Spread the bottom of a 9 X 12-inch baking pan with half the olive oil; top with a single layer of the potatoes (it’s okay if they overlap a little). Season with salt and pepper and top with the bay leaves and remaining oil.
Step 2
Roast for 10 minutes. Check and turn the pan from back to front, shaking it a little to bathe the potatoes in oil. Roast for 10 minutes more. If the potatoes aren’t browning, roast for 5 minutes more.
Step 3
Top the potatoes with the olives and the fish; sprinkle the fish with salt and pepper. Roast for 10 minutes more, or until the fish is tender but not overcooked. Serve immediately.
Variations
Step 4
You can mix sliced onion or other root vegetables in with the potatoes, and the results will be delicious, but the juices of the vegetables will reduce the potatoes’ browning; it’s a trade-off, and there’s nothing to be done about it.
Step 5
Substitute about 10 fresh sprigs thyme for the bay or about 2 teaspoons fresh (or 1 dried) rosemary.
Step 6
Other possibilities: 1 tablespoon ground cumin or cumin seeds; 1 tablespoon fennel seeds; 3 teaspoons curry powder (sprinkle 1 teaspoon on the fish itself); a few saffron threads; or 1 tablespoon good-quality, medium-hot paprika.
