Monkfish With Mashed Potatoes and Thyme
1 1/2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into chunks
Salt and pepper
2 tablespoons butter
1/4 cup milk, or as needed
Several sprigs fresh thyme
3 tablespoons extra virgin olive oil
3or 4 cloves crushed garlic
1 1/2 pounds monkfish, in 1 or 2 pieces, trimmed.
Preheat oven to 450 degrees. 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.
2. 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.
3. 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.
Time: 30 minutes
Yield: 4 servings.
From The New York Times (October 24, 2007)