{"id":11206,"date":"2017-01-15T02:49:05","date_gmt":"2017-01-15T02:49:05","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11206"},"modified":"2017-01-15T02:49:05","modified_gmt":"2017-01-15T02:49:05","slug":"roasted-monkfish-with-potatoes-olives-bay-leaves-cress","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11206","title":{"rendered":"roasted monkfish with potatoes, olives, bay leaves; cress"},"content":{"rendered":"

\"monkfish_potato_cress\"<\/p>\n

It must be early apparent by now that we love this recipe, regardless of what fish I’ve\u00a0decided to include in it. It’s made many appearances on this blog, and last night it was\u00a0the turn of monkfish, the species designated in the New York Times\u00a0clipping which originally introduced me to it.<\/p>\n

It’s a great\u00a0formula, and, more wonderful still because of its versatility: Its author,\u00a0Mark Bittman, who authored the recipe, says<\/a>, \u201cThe recipe can be finished with almost any firm fish fillet.\u201d. I\u2019ve made it with several myself.<\/p>\n

 <\/p>\n

\"carola<\/p>\n

The night before\u00a0I had run out of my usual (modest) stock of potatoes, for almost the first time ever, but earlier on Friday I had picked up some more, 3 varieties, one one of which was the excellent creamy, yellow-fleshed Carola used in this meal.<\/p>\n

The recipe is on the site I linked to above. Last night I used the ingredients described below.<\/p>\n