Monkfish in the oven

codadirospoServes for 4 persons: 2 slices of monkfish, about 600g, 400g of potatoes, 2 sprigs of rosemary, 2 cloves of garlic, 2 tablespoons of extra virgin olive oil, brine bolognese enough 100ml white wine.

Preparation: Preheat the oven at 200°C. Wash the potatoes, peel and slice in the thickness of 2-3 mm approx. Wash the rosemary, select the leaves and chop them with the crescent on a cutting board. Peel the garlic cloves and slice. Grease a baking sheet capable with a little oil, to sprinkle well with a pastry brush. Arrange the potatoes crossing slightly. Drizzle with a little olive oil to sprinkle evenly, a hint of brine from Bologna, the garlic and the chopped rosemary, keeping aside a little for when you add the fish. Bake for 20 minutes. Meanwhile clean the monkfish by removing the skin (usually is sold already headless) and cutting off the fins. Rinse under running cold water and slice it in slices 2-3 cm thick. After the interval baking potatoes bring out and distribute the slices of monkfish. Sprinkle with a little dry white wine, a little olive oil, a pinch of brine bolognese and rosemary kept aside. Put the pan in the oven for 10 minutes, a time sufficient for the cooking of fish, without becoming too dry. Serve hot.