Roasted Monkfish With Potatoes, Olives, and Bay Leaves

The scent of bay leaves always transports me back to my grandmother’s kitchen in Provence. She had a small herb garden overflowing with fragrant herbs, and bay was one of her staples, infusing everything from hearty stews to simple roasted dishes with its subtle, earthy notes. This recipe, with its Mediterranean flavors of olives, potatoes, and, of course, bay leaves, captures that same rustic charm and comforting warmth that I associate with her cooking.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Dietary Type: Gluten-Free

Ingredients

• 2 large baking potatoes
• ½ cup extra virgin olive oil
• Salt and freshly ground black pepper
• 15 bay leaves, preferably fresh
• 1 cup black olives, pitted
• 1 ½ lbs monkfish fillets (or other sturdy white fish)

Equipment Needed

• 9×12-inch baking dish
• Mandoline (optional, for slicing potatoes)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel the potatoes and thinly slice them. A mandoline works wonders for getting even slices, but a sharp knife and a steady hand will do just fine. Aim for slices about 1/8 inch thick.
3. Cover the bottom of the 9×12-inch baking dish with half of the olive oil. Ensure the entire surface is lightly coated to prevent sticking and allow the potatoes to crisp nicely.
4. Arrange the potato slices in a single layer over the olive oil. They can overlap slightly, but avoid piling them up too much, as this will prevent even cooking.
5. Season the potatoes generously with salt and freshly ground black pepper. Don’t be shy – the potatoes will absorb a good amount of seasoning during roasting.
6. Distribute the bay leaves evenly over the potatoes. Tuck some of them between the slices to infuse the potatoes with their aroma. Drizzle the remaining olive oil over the top.
7. Roast in the preheated oven for 10 minutes. Then, turn the pan back to front (this ensures even browning, especially if your oven has hot spots), and roast for another 10 minutes. By this point, the potatoes should be browning nicely. If they need more color, give them another 1-2 minutes under the broiler, keeping a close eye to prevent burning.
8. Remove the baking dish from the oven. Scatter the pitted black olives over the potatoes.
9. Lay the monkfish fillets on top of the potatoes and olives. Ensure the fish is spaced evenly in the dish.
10. Sprinkle the monkfish with salt and pepper. A little goes a long way.
11. Return the dish to the oven and roast for an additional 10 minutes, or until the fish is tender and flakes easily with a fork. The exact cooking time will depend on the thickness of the monkfish, so check it frequently towards the end. Avoid overcooking, as monkfish can become tough if it is cooked for too long.
12. Serve immediately.

Expert Tips & Tricks

• Olive Oil Quality: Use good quality extra virgin olive oil. Since it’s a major flavor component, a flavorful olive oil will really elevate the dish. Don’t skimp!
• Don’t Overcrowd the Pan: Ensuring the potatoes are in a single layer is crucial for even cooking. If necessary, use a larger baking dish or roast in two batches.
• Potato Prep: Soaking the potato slices in cold water for about 15 minutes before roasting can help remove excess starch, leading to crispier potatoes. Be sure to pat them completely dry before adding to the baking dish.
• Fish Selection: If you can’t find monkfish, other firm white fish like cod, halibut, or even swordfish will work well. Adjust cooking time accordingly.
• Fresh vs. Dried Bay Leaves: Fresh bay leaves are preferable for their brighter, more vibrant aroma. However, if you only have dried bay leaves, use them sparingly as they can be quite potent.
• Flavor Boost: Add a pinch of red pepper flakes to the potatoes for a touch of heat. Or, consider adding a squeeze of fresh lemon juice over the dish before serving for added brightness.

Serving & Storage Suggestions

Serve the roasted monkfish immediately while it’s hot and the potatoes are crispy. This dish pairs well with a simple green salad or a side of steamed green beans. For a complete Mediterranean meal, consider serving it with crusty bread for soaking up the flavorful olive oil.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 350°F (175°C) until warmed through. Be careful not to overcook the fish when reheating. Microwaving is not recommended, as it can make the fish rubbery. This dish does not freeze well, as the potatoes can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	420 kcal	21%
Total Fat	28g	43%
Saturated Fat	4g	20%
Cholesterol	50mg	17%
Sodium	350mg	15%
Total Carbohydrate	20g	7%
Dietary Fiber	3g	12%
Sugars	1g	2%
Protein	25g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Herbs: Experiment with different herbs like thyme, rosemary, or oregano in addition to or in place of the bay leaves.
• Vegetables: Add other vegetables to the roasting pan, such as bell peppers, onions, or zucchini.
• Potatoes: Use sweet potatoes instead of baking potatoes for a sweeter flavor.
• Olives: Green olives or a mix of green and black olives can be used.
• Wine: Add a splash of dry white wine to the baking dish before roasting for added flavor.
• Spices: Add a pinch of smoked paprika for a smoky flavor.

FAQs (Frequently Asked Questions)

Q: Can I use dried bay leaves instead of fresh?
A: Yes, but use them sparingly as they are more potent than fresh. About 5-6 dried bay leaves should suffice.

Q: Can I prepare the potatoes ahead of time?
A: You can slice the potatoes a few hours in advance and store them in cold water to prevent browning. Drain and pat them dry before roasting.

Q: How do I know when the monkfish is cooked through?
A: The monkfish is done when it flakes easily with a fork and is opaque throughout. Avoid overcooking, as it can become tough.

Q: Can I use other types of fish for this recipe?
A: Yes, other firm white fish like cod, halibut, or swordfish will work well. Adjust cooking time accordingly.

Q: Can I add lemon juice to the dish?
A: Absolutely! A squeeze of fresh lemon juice over the dish before serving adds a bright, citrusy note that complements the other flavors beautifully.

Final Thoughts

I hope this recipe for Roasted Monkfish with Potatoes, Olives, and Bay Leaves inspires you to create a simple yet elegant dish that is both comforting and flavorful. Feel free to experiment with different variations and substitutions to make it your own. Don’t be afraid to get creative in the kitchen! If you try this recipe, I’d love to hear your feedback and see your creations. Pair it with a crisp glass of white wine and enjoy!