Roast Monkfish with Crisp Potatoes, Olives, and Bay Leaves

• 2 large baking potatoes (about 1 pound)
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 15 bay leaves
• 1 cup good-quality black olives, like Kalamata
• 1 1/2 pounds monkfish or other fillets

1. Preheat the oven to 400F.
2. Peel and thinly slice the potatoes (use a mandoline if you have one).
3. Spread the bottom of a 9 X 12-inch baking pan with half the olive oil; top with a single layer of the potatoes (its okay if they overlap a little).
4. Season with salt and pepper and top with the bay leaves and remaining oil.
5. Roast for 10 minutes.
6. Check and turn the pan from back to front, shaking it a little to bathe the potatoes in oil.
7. Roast for 10 minutes more.
8. If the potatoes arent browning, roast for 5 minutes more.
9. Top the potatoes with the olives and the fish; sprinkle the fish with salt and pepper.
10. Roast for 10 minutes more, or until the fish is tender but not overcooked.
11. Serve immediately.
12. You can mix sliced onion or other root vegetables in with the potatoes, and the results will be delicious, but the juices of the vegetables will reduce the potatoes browning; its a trade-off, and theres nothing to be done about it.
13. Substitute about 10 fresh sprigs thyme for the bay or about 2 teaspoons fresh (or 1 dried) rosemary.
14. Other possibilities: 1 tablespoon ground cumin or cumin seeds; 1 tablespoon fennel seeds; 3 teaspoons curry powder (sprinkle 1 teaspoon on the fish itself); a few saffron threads; or 1 tablespoon good-quality, medium-hot paprika.

baking potatoes, extra virgin olive oil, salt, bay leaves, black olives, monkfish

Taken from www.epicurious.com/recipes/food/views/roast-monkfish-with-crisp-potatoes-olives-and-bay-leaves-386632 (may not work)