Roast Monkfish and Dauphinoise Potatoes


If I had to choose my last supper, this would be it. The amount of potatoes in this recipe is far too much for two people but they are delicious reheated in the microwave for lunch the following day.  You can take the girl out of Ireland and all that….

For 2 adults you will need:

  • 5-6 large white potatoes, peeled and very thinly sliced
  • knob of butter
  • 1 small clove of garlic finely minced
  • 200 ml double cream
  • 300 ml full fat milk
  • salt and pepper
  • 500 g monkfish tail
  • 5-6 slices parma ham
  • 1 tbsp olive oil
  • green beans (to serve)


Pre-heat the oven to 180 C.  Prepare the potatoes.  Grease a baking dish with butter (ours is an oval le crueset dish about 12 inches long) and cover it in a thin layer of minced garlic.  Lay the potato slices flat, scattering the slices randomly on top of each other.

Mix the milk and cream and pour over the potatoes, ensuring that the potatoes are just covered.  If there is not enough liquid, top up using the same ratio of milk to cream.

Sprinkle the potatoes with salt and pepper and bake in the oven for 45-50 minutes until they are golden on top and the liquid has become thick and sticky.

Wrap the fish in parma ham and coat lightly in olive oil.  When the potatoes are done, take them out of the oven, cover the dish in foil and put them to one side.

Increase the temperature of the oven to 200 C.  Cook the monkfish for approximately 15 minutes.  Serve with the dauphinoise potatoes and green beans.

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