241734 roasted monkfish with potatoes olives and bay leaves Recipes

idaho potatoes, olive oil, dried oregano, salt and pepper, milk

red potatoes (can sub. russet), olive oil, dijon mustard, lemon juice, minced onion, minced garlic, celery salt, oregano, ground mustard seed, cumin, cayenne pepper, lemon pepper

red potatoes (about 2 1/3 lb), olive oil-flavored cooking spray, italian-seasoned breadcrumbs, grated fresh parmesan cheese, paprika

red potatoes, olive oil, shallots, chopped, garlic clove, minced, salt, paprika, cayenne pepper, pepper, minced fresh parsley

sweet potatoes, olive oil, coarse salt and pepper to taste, brown sugar, cinnamon, nut meg

red potatoes, olive oil, shallots, chopped, garlic clove, minced, salt, paprika, cayenne pepper, pepper, minced fresh parsley

sweet potatoes , about 10 oz each, olive oil, salt and freshly ground pepper

peeled sweet potatoes, olive oil, curry powder, salt, ground cumin, pepper

skinned potatoes (1 1/2 in. wide), scrubbed, olive oil, salt and pepper, tarragon aioli

leek (about 1/2 lb), cubed yukon gold or red potato (about 3 lb), olive oil, divided, low-fat milk, salt, black pepper, carton low-fat sour cream

sweet potatoes (3 or 4), olive oil, onion halved and sliced, red bell pepper ribs and seeds removed, thinly sliced, jalapeno peppers ibs and seeds removed, thinly sliced, garlic coarsely chopped, dry sherry (optional), vegetable broth, homemade or canned, white-wine vinegar, honey, curry powder, tart apple (4 oz) peeled, cored, and diced, plain yogurt, chopped mint for garnish, coarse salt, ground black pepper

red potatoes, olive oil, salt, pepper, grated parmesan cheese

baby potatoes , scrubbed, olive, canned anchovy fillets, drained and chopped, olive oil, rosemary sprigs, stalks removed

pork or 2 lbs beef tenderloin, cut into 2 inch chunks, extra virgin olive oil, salt & freshly ground black pepper, to taste, garlic, minced, bay leaves, preferably fresh

monkfish fillets (about 5), well trimmed, olive oil, minced garlic, crushed saffron threads, fennel-saffron compote

olive oil, monkfish fillets, in 1 piece, shallots, thinly sliced, black pepper, balsamic vinegar, honey, flat leaf parsley, for garnish

yukon gold potatoes, sliced 1/8 inch thick (a mandoline works well here), garlic (4 smashed and finely chopped; 2 just smashed), fresh oregano (half with leaves finely chopped ; half as whole sprigs), pitted gaeta or kalamata olives, slivered, crushed red pepper, extra-virgin olive oil, kosher salt, fish (such as a snapper or bass), scaled, gutted and gills removed, lemon, sliced, fresh bay leaves, fresh italian parsley, dry white wine