Roasted Monkfish With Potatoes, Olives and Bay Leaves |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A great dish from simple ingredients. It's worth splurging a bit on the quality and quantity of the olive oil. And for this dish, don't use heavily cured or marinated olives-the little oil cured ones are great. Any firm-fleshed fish will work. Ingredients:
2 large baking potatoes |
1/2 cup extra virgin olive oil |
salt & freshly ground black pepper |
15 bay leaves, preferably fresh |
1 cup black olives, pitted |
1 1/2 lbs monkfish fillets (or other sturdy white fish) |
Directions:
1. Preheat the oven to 400°F.
2. Peel and thinly slice the potatoes (a mandoline is great for this).
3. Cover the bottom of a 9x12-inch baking dish with half the olive oil, and top with the potatoes in a single layer (they can overlap a little).
4. Season with salt and pepper and top with the bay leaves and remaining oil.
5. Roast for ten minutes, turn the pan back to front, and roast ten minutes more (by now the potatoes should be browning-if not, give them another minute or two).
6. Top the potatoes with the olives and lay the fish on top, sprinkling it with salt and pepper.
7. Roast the dish for an additional ten minutes or until the fish is tender but not overcooked.
8. Serve immediately.
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