Lovely summer meal, you can either cook the fish on the potatoes or barbecue the fillets and serve on the bed of potatoes, either way…delicious, serve with lots of salad.
The potato base
1kg potatoes, peeled and sliced thinly
3 tablespoons olive oil, plus extra for drizzling
3-4 anchovy fillets, chopped
4 cloves garlic, sliced
1 large onion, sliced
Salt & black pepper
Fish
4 x 180g fillets monkfish, well trimmed
Salsa Verde
Large handful flat leaf parsley, chopped
2 cloves garlic, sliced
1 teaspoon capers
4 tablespoons olive oil
Salt & black pepper
Set the oven Gas 6/200C.
Place the sliced potatoes in a large roasting tin, combine the olive oil, anchovy, and garlic together, then pour the mixture over the potatoes, add the onion &
Seasoning, Mix well. Cook in the oven for 20-25 minutes until the potatoes
are nearly cooked, season the fish well and lay on top of the potatoes,
Drizzle with some extra olive oil, return the roasting tin to the oven and continue
to cook for another 20 minutes approx. or until the fish is cooked and the potatoes
are golden, while the fish is cooking, blend the salsa ingredients together, taste
For seasoning, spoon a little over each fillet before serving and the rest on the side.
Cook’s note – you can use half sunflower and half olive oil for the
Salsa verde, if you find the olive oil too overpowering.
Recipe from ‘Georgina O’Sullivan cooking at The Ballymore Inn’ for lots more summer and barbecue recipes, copies available from the kitchen shop.
