Monkfish With Mashed Potatoes and Thyme

1. 1

   Preheat oven to 450 degrees.

2. 2

   Put potatoes in a saucepan with water to cover.

3. 3

   Add a large pinch of salt.

4. 4

   Cook potatoes until quite tender, about 15 minutes.

5. 5

   Drain and put through a ricer or food mill, or mash with a fork or potato masher.

6. 6

   Add butter, milk, a few thyme leaves, and salt and pepper to taste.

7. 7

   Keep warm in the oven or reheat in a microwave when ready to serve.

8. 8

   While potatoes cook, or immediately after they are done, put an ovenproof skillet large enough to accommodate monkfish over medium-high heat.

9. 9

   After a minute, add the oil, garlic, a couple of thyme sprigs and then fillets.

10. 10

    Sprinkle with salt and pepper.

11. 11

    Cook for about a minute, then without turning, transfer to oven.

12. 12

    Roast until monkfish is cooked through, 8 to 12 minutes depending on its thickness.

13. 13

    (It will be tender but still firm when done; a thin-bladed knife will meet consistent light resistance when inserted in its center.)

14. 14

    Reheat potatoes if necessary, then serve monkfish browned side up on top of them, garnished with a little more thyme and pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.