Recipe courtesy of Mark Bittman
Monkfish and Mash Potatoes
Total:
45 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 1/2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into chunks
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1/4 cup milk, or as needed
  • Several sprigs fresh thyme
  • 3 tablespoons extra-virgin olive oil
  • 3 or 4 cloves garlic, crushed
  • 1 1/2 pounds monkfish, in 1 or 2 pieces, trimmed

Directions

Preheat oven to 450 degrees F. Put potatoes in a saucepan with water to cover. Add a large pinch of salt. Cook potatoes until quite tender, about 15 minutes. Drain and put through a ricer or food mill, or mash with a fork or potato masher. Add butter, milk, a few thyme leaves, and salt and pepper to taste. Keep warm in the oven or reheat in a microwave when ready to serve. 

While potatoes cook, or immediately after they are done, put an ovenproof skillet large enough to accommodate monkfish over medium-high heat. After a minute, add the oil, garlic, a couple of thyme sprigs and then fillets. Sprinkle with salt and pepper. Cook for about a minute, then without turning, transfer to oven. 

Roast until monkfish is cooked through, 8 to 12 minutes depending on its thickness. (It will be tender but still firm when done; a thin-bladed knife will meet consistent light resistance when inserted in its center.) Reheat potatoes if necessary, then serve monkfish browned-side up on top of them, garnished with a little more thyme and pan juices.

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