Monkfish Tail with Potatoes, Lemon, and Thyme

Monkfish tail, also known as anglerfish, is a very tasty and firm-fleshed fish that pairs well with potatoes, lemon, and thyme, simple ingredients that are capable of enhancing its flavor. Here is how to prepare this delicious dish.

Ingredients

• 4 monkfish tail steaks (about 200 gr each)
• 800 gr of potatoes
• 1 lemon (grated zest and juice)
• A few sprigs of fresh thyme
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Prepare the monkfish tail steaks making sure they are clean and without skin. Pat them dry thoroughly with kitchen paper.
2. Wash the potatoes and, if you prefer a more rustic taste, do not peel them, then cut them into slices not too thick (about half a cm).
3. In an ovenproof dish, put the potatoes, season them with half of the oil, salt, pepper, grated lemon zest, and half of the crumbled thyme. Mix well so that the potatoes are evenly seasoned.
4. Bake the potatoes in a preheated oven at 200 °C for about 20-25 minutes, or until they start to turn golden.
5. Meanwhile, in a non-stick pan, heat the remaining oil and fry the monkfish tail steaks for about 2-3 minutes per side, until well browned. Season with salt and pepper to taste.
6. Once the monkfish tail steaks and potatoes are golden, remove the potatoes from the oven and place the steaks on top of them. Distribute the remaining thyme over the fish and drizzle everything with the lemon juice.
7. Put the dish back in the oven and continue baking for another 10-15 minutes, or until the fish is cooked properly.
8. Serve hot, directly from the baking dish or by plating up.

The aromas of lemon and thyme blend beautifully with the compact and delicate meat of the monkfish tail, creating a simple yet striking dish.

Curiosity

Monkfish tail, despite its uninviting name, is highly appreciated for its white and fine meat, which is boneless and makes it ideal for many preparations. In Italy, it is often baked with Mediterranean herbs or stewed.