Monkfish Stew | Aegean-Style Monkfish Tail and Vegetable Casserole

Lift the thin gray membrane at one end of the monkfish tail with a knife and pull it off in one piece. Run the knife along both sides of the central cartilage to remove two fillets. Cut the fillets into 4 cm cubes and season with salt and black pepper.

Set the oven to 180°C / 355°F. Cut the potatoes and carrots into large 2 cm cubes, slice the onions thickly, and thinly slice the garlic. Keep the vegetables about the same size as the fish; smaller pieces will fall apart before the fish is cooked.

Put the potatoes, carrots, onion, and garlic in a casserole dish. Toss with two-thirds of the olive oil and one 4 ml measure of salt. Add the bay leaf and water. Cover and bake for 25 minutes. A fork should soften the outside of a potato while the center still offers resistance.

Remove the dish from the oven. Arrange the sliced tomatoes and fish pieces among the vegetables and drizzle with the remaining olive oil. Cover and bake for 20 more minutes. The casserole is ready when the fish is opaque white all the way through when cut in half and its juices run clear.

Remove from the oven, drizzle with lemon juice, and sprinkle with chopped parsley. Let rest, covered, for 5 minutes, then bring the dish to the table.