Monkfish With Mashed Potatoes Food

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MONKFISH WITH MASHED POTATOES AND THYME



Monkfish With Mashed Potatoes and Thyme image

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

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
3 or 4 cloves crushed garlic
1 1/2 pounds monkfish, in 1 or 2 pieces, trimmed

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 19 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 6 grams, Sodium 884 milligrams, Sugar 2 grams, TransFat 0 grams

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