Monkfish in Lemon Sauce with Mashed Potatoes

Method

Preheat the oven to 160°C.
Cut the monkfish into portion pieces.
Sprinkle with salt and pepper, and place the pieces in a greased, ovenproof dish.

Peel the potatoes, cut into pieces, and boil until tender in salted water, about 20 minutes.
Drain the cooking water, mash the potatoes with a fork or potato masher, and stir in butter and milk until the mash is rich and creamy.
Mix in grated cheese, and season with salt and pepper.

Grate the lemon zest and squeeze out the juice, then beat the eggs.
Combine everything with cornstarch and fish stock, and heat while stirring until it becomes a thick sauce.
Stir in heavy cream, bring to a boil, and season with salt and pepper.
Pour the sauce over the fish and top with a layer of mashed potatoes.
Place the dish in the center of the oven and bake until the fish is just cooked through and the mashed potatoes are golden, about 15 minutes.
Serve with a tomato salad. Feel free to garnish with fresh herbs if you have any.

Tip:Fish stock can be replaced with fish broth.