ROAST MONKFISH WITH CRISP POTATOES, OLIVES, AND BAY LEAVES

Roast Monkfish with Crisp Potatoes, Olives, and Bay Leaves image

Yield makes 4 servings

Number Of Ingredients 6

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2 large baking potatoes (about 1 pound)
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
15 bay leaves
1 cup good-quality black olives, like Kalamata
1 1/2 pounds monkfish or other fillets

Steps:

Preheat the oven to 400°F. Peel and thinly slice the potatoes (use a mandoline if you have one). Spread the bottom of a 9 X 12-inch baking pan with half the olive oil; top with a single layer of the potatoes (it's okay if they overlap a little). Season with salt and pepper and top with the bay leaves and remaining oil.
Roast for 10 minutes. Check and turn the pan from back to front, shaking it a little to bathe the potatoes in oil. Roast for 10 minutes more. If the potatoes aren't browning, roast for 5 minutes more.
Top the potatoes with the olives and the fish; sprinkle the fish with salt and pepper. Roast for 10 minutes more, or until the fish is tender but not overcooked. Serve immediately.
Variations
You can mix sliced onion or other root vegetables in with the potatoes, and the results will be delicious, but the juices of the vegetables will reduce the potatoes' browning; it's a trade-off, and there's nothing to be done about it.
Substitute about 10 fresh sprigs thyme for the bay or about 2 teaspoons fresh (or 1 dried) rosemary.
Other possibilities: 1 tablespoon ground cumin or cumin seeds; 1 tablespoon fennel seeds; 3 teaspoons curry powder (sprinkle 1 teaspoon on the fish itself); a few saffron threads; or 1 tablespoon good-quality, medium-hot paprika.