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Preheat an oven to 375 degrees F.
Clean the monkfish and cut into medallion sized pieces about 3/4 an inch think. Place in a stainless steel bowl and season with sea salt, ground black pepper, 1 tablespoon garlic and 1 tablespoon of extra virgin olive oil. Mix well, refrigerate and reserve.
Peel the potatoes and slice them into thin coin like pieces, reserve in a bowl of cold water. Remove the stem from the roma tomatoes and cut in half lengthwise, gently squeeze any excess water and seeds from the tomato. Next slice the tomato half’s into thin strips and reserve. Peel the shallots and slice then into thin strips and reserve. Remove the core from the fennel bulb and slice in half. Take each half of the fennel bulb and slice it in half and reserve the fennel pieces.
Assemble The Dish:
Take a glass baking dish that is 2 inches high and 12 inches in length and coat it with 1/2 a tablespoon of extra virgin olive oil. Layer about two thirds of the potato slices on the bottom of the baking dish leaving about a cup or so of potato coins for later use. Next add the slices of monkfish over the top of the potatoes, arrange the fish pieces evenly.
In a separate stainless steel bowl combine the sliced shallots, tomatoes, fennel, garlic and herbs and 1 tablespoon of the remaining 1 1/2 tablespoons of olive oil. Season the mixture with a hint of sea salt and ground black pepper and toss. Place this mixture evenly over the fish.
Lastly arrange the remaining potato coins over the top of the dish, if some of the tomato and fennel mixture is showing that is ok. Drizzle the last bit of olive oil over the top of the potatoes and place the dish in a 375 degree oven for 20 minutes or *when the internal temperature reaches 150 degrees (fish needs to cook to an internal temperature of 145 degrees F).
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