Monkfish With Mashed Potatoes and Thyme

• 1 1/2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into chunks
• Salt and pepper
• 2 tablespoons butter
• 1/4 cup milk, or as needed
• Several sprigs fresh thyme
• 3 tablespoons extra virgin olive oil
• 3 or 4 cloves crushed garlic
• 1 1/2 pounds monkfish, in 1 or 2 pieces, trimmed

1. Preheat oven to 450 degrees.
2. Put potatoes in a saucepan with water to cover.
3. Add a large pinch of salt.
4. Cook potatoes until quite tender, about 15 minutes.
5. Drain and put through a ricer or food mill, or mash with a fork or potato masher.
6. Add butter, milk, a few thyme leaves, and salt and pepper to taste.
7. Keep warm in the oven or reheat in a microwave when ready to serve.
8. While potatoes cook, or immediately after they are done, put an ovenproof skillet large enough to accommodate monkfish over medium-high heat.
9. After a minute, add the oil, garlic, a couple of thyme sprigs and then fillets.
10. Sprinkle with salt and pepper.
11. Cook for about a minute, then without turning, transfer to oven.
12. Roast until monkfish is cooked through, 8 to 12 minutes depending on its thickness.
13. (It will be tender but still firm when done; a thin-bladed knife will meet consistent light resistance when inserted in its center.)
14. Reheat potatoes if necessary, then serve monkfish browned side up on top of them, garnished with a little more thyme and pan juices.

potatoes, salt, butter, milk, thyme, extra virgin olive oil, garlic, monkfish

Taken from cooking.nytimes.com/recipes/11416 (may not work)