Monkfish Tail with Potatoes

Monkfish tail, also known as anglerfish, is a prized fish that lends itself to various preparations, just like the Italian recipe of baked monkfish tail with potatoes.

Ingredients

• 4 monkfish tail fillets (about 200 g each)
• 800 g of potatoes
• 3 cloves of garlic
• Fresh parsley to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Preheat the oven to 200° C.
2. Clean the monkfish tail fillets making sure to remove any residual skin and inspect for central bones.
3. Peel the potatoes and cut them into rounds or wedges, then spread them on a baking tray lined with parchment paper.
4. Add the crushed garlic cloves (or finely chopped if you prefer a more dispersed flavor) and plenty of chopped parsley.
5. Drizzle the potatoes with extra virgin olive oil and season with salt and pepper. Mix well so that the seasoning is evenly distributed.
6. Bake the potatoes for about 20 minutes, until they start to turn golden.
7. In the meantime, season the monkfish tail fillets with oil, salt, and pepper.
8. Remove the potatoes from the oven and create space between them to place the monkfish tail fillets.
9. Put the tray back in the oven and cook for another 15-20 minutes, depending on the thickness of the fillets, until the fish is cooked but still juicy.
10. Serve the fish and potatoes hot, with an additional sprinkling of fresh parsley.

Trivia

Monkfish is highly valued in cooking for its white and firm flesh, which remains compact even after cooking. In Italy, this fish is used in many recipes, both simple and rustic like this one, and in more elaborate versions often found in gourmet restaurants.