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



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.