50 min, easy Remove the middle bone from the monkfish so that a pocket is formed. It is best to ask the fishmonger to do this work.
For the stuffing:
Chop olives and kitchen herbs, cut ham. Mix culinary herbs, ham, olives, bread crumbs, pine nuts and 3 tbsp olive oil.
Season the filling with salt and freshly ground pepper. Allow to stand for a few minutes.
Once cooled, rinse the fish and rub dry, then season with salt and pepper. Put the stuffing in the pocket of the fish and tie the fish with spaghetti a few times. Place in an ovenproof oiled dish. Drizzle with olive oil. Cook in a heated oven at 200 degrees (convection oven 180 degrees) for 35 to 40 minutes.
For the olive oil potatoes:
Clean the potatoes thoroughly and rub dry. Cut them into slices of about 1 cm and place them on an oiled baking tray. Drizzle with olive oil, season with coarse sea salt, pepper and a little thyme. Bake in oven heated to 200-225 degrees (convection oven 180-200 degrees ) for about 30 minutes until the potatoes have a browned crust.
Cut stuffed monkfish into slices, bring to the table with the potatoes.
Our tip: It is best to use fresh herbs for an extra good flavor!