Monkfish With Mashed Potatoes and Thyme
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds Yukon Gold or other all-purpose potatoes, peeled and cut into chunks
- Salt and pepper
- 2tablespoons butter
- ¼cup milk, or as needed
- Several sprigs fresh thyme
- 3tablespoons extra virgin olive oil
- 3 or 4cloves crushed garlic
- 1½pounds monkfish, in 1 or 2 pieces, trimmed
Nutritional analysis per serving (4 servings)
421 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 29 grams protein; 884 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 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.
- Step 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.
Private Notes
Comments
Good recipe. Make sure you remove the grey slime part from bottom of fish. Try a nice vinaigrette on top. You can also sear on both sides before oven. It really cannot be over cooked
I have a yellowing copy of this recipe clipped from the Times in 2007, with my husband's handwritten notation that it was excellent, and just like the picture. It was definitely worth keeping--I'm glad to be able to pass the recommendation along.
Used 1 lb rockfish, dried thyme on fish, Hungry Jack mashed potatoes (please don’t block me from Cooking.NYTimes.com for using instant potatoes...it was a busy day) and cooked fish 4 min in oven. Perfect! Whew!
The missing star is for the monkfish, not for Mark Bittman, I saw it on sale at Whole Foods and tried it. Not bad, just unusually fishy smelling. (I know, I know), The potatoes were better than our normal recipe of mashed potatoes. The garlic and fish did not stick to the pan as I feared that they might. Having the oven fully preheated is necessary for the timing to work. We temped our fish to 150° and it was fine.
I have tried it once, excellent recipe. If someone would recommend core fish temperature, I'd appreciate it.
Alexa said 140°; we baked it to 150° and liked it.
I enjoy your recipes, but would really appreciate a note on recommended core temperature on fish and meat ingredients, as in this monkfish dish.