Monkfish With Mashed Potatoes and Thyme
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
Leave a Private Note on this recipe and see it here.
Cooking Notes
Ian
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
Jane
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.
leah
Prepared as written. Excellent recipe!
Laura G.
I had parsnips not potatoes--more challenging to puree--but I came to this recipe for the monkfish guidance, which was perfect. It is important to take into account the "consistent light resistance" description; monkfish doesn't get flaky like cod, and if you wait for that, you'll have a dry piece of fish! I served with broccoli rabe, since I wanted something a little on the bitter side to counter the sweetness of the parsnips and the richness of the fish.
Lauren
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!
Emily B., Cambridge MA
Bittman nailed it again. And I love his video! He’s spot on that monkfish is more tolerant of heat, and the simple pleasure of searing it and finishing it in the oven while you plate potatoes...restaurant quality!
Helge Ogrim
I enjoy your recipes, but would really appreciate a note on recommended core temperature on fish and meat ingredients, as in this monkfish dish.
corleoja.
Absolutely delicious. Fast and easy and healthy!!!! Will do it again and again.
Wren
Delicious. Stands up well without potatoes. We Smashed the roasted garlic cloves on baguettes. Yum!
leah
Prepared as written. Excellent recipe!
Lauren
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!
Ian
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
Emily B., Cambridge MA
Bittman nailed it again. And I love his video! He’s spot on that monkfish is more tolerant of heat, and the simple pleasure of searing it and finishing it in the oven while you plate potatoes...restaurant quality!
Suzanne
I made this tonight with roasted red potatoes, mixed green beans, and garlic from our local farmers market. Started monkfish in the pan, and moved it to a tray to finish in the toaster oven. Nice, easy, tasty.
Laura G.
I had parsnips not potatoes--more challenging to puree--but I came to this recipe for the monkfish guidance, which was perfect. It is important to take into account the "consistent light resistance" description; monkfish doesn't get flaky like cod, and if you wait for that, you'll have a dry piece of fish! I served with broccoli rabe, since I wanted something a little on the bitter side to counter the sweetness of the parsnips and the richness of the fish.
bg
I've been making this since it was first published too -- a classic Bittman recipe, so simple, so good.
Jane
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.
Private notes are only visible to you.
Advertisement
