{"id":7229,"date":"2016-02-28T20:25:58","date_gmt":"2016-02-28T20:25:58","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7229"},"modified":"2016-02-28T20:25:58","modified_gmt":"2016-02-28T20:25:58","slug":"roast-monkfish-potatoes-olives-bay-radish-tomato-cress","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7229","title":{"rendered":"roast monkfish, potatoes, olives, bay, radish; tomato, cress"},"content":{"rendered":"

\"monkfish_potatoes_olives_bay\"<\/a><\/p>\n

if I were asked to describe a savory fish dish, this would be it<\/p>\n

 <\/p>\n

I’ve worked with this recipe many times, and it never misses the mark. That mark includes simple, virtually foolproof\u00a0preparation, ingredients likely to be on hand, ability to remain warm, singularity, and, of course,\u00a0tastiness.<\/p>\n

I think we’ve enjoyed it\u00a0in warmer months, but it really comes into its own during the colder. In fact, when I texted Barry from the Greenmarket on Saturday, including a shot of the fishmonger’s menu, and asked him to pick from it, he came\u00a0back almost immediately, “Monkfish, since it’s cold?”. He was describing\u00a0another of its virtues: Forty or forty-five\u00a0minutes in a warm oven means a cozy breakfast room with a window open a crack for fresh air.<\/span><\/p>\n

The recipe came to me years ago, via the New York Times, from Mark Bittman, who suggests it also works with “almost any firm fish fillet”. He mentions red snapper, sea bass, pollock, among others, but I would also include hake, haddock, and cod, remembering to be careful about removing the fillets from the pan when done.<\/p>\n