monkfish on potato, bay, olives, with pea sprouts


The addition of pea sprouts is the only thing that distinguishes this entrée, which is one of our favorites, from this or several other of its antecedents on this site, but it was also enough to bring it gently into this spring season.

  • two monkfish tails from American Seafood Company, roasted on top of a bed of peeled, thinly-sliced and seasoned Russet potatoes from Samascott Orchards which had already been roasted (in a very generous amount of olive oil), with a lot of fresh bay leaves from West Side Market and the later addition of half a cup of Kalamata olives from Whole Foods, pits removed, then finished with a sprinkling of pea sprouts from Monkshood Nursery and Gardens
  • the wine was a California white, Franc Dusac 2014 Chardonnay Mendocino, from Naked wines
  • the music was the third act of Mozart’s ‘Idomoneo’, René Jacobs‘s recording