Recipe for Monkfish Conte Carlo ( Coda Di Rospo Alla Conte Carlo ) 
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Yield:
6
Ingredients:
Amount Ingredient
2 kg waxy potatoes peeled and sliced thinly
20 x sage leaves
abundant extra virgin olive oil
1/2 kg monkfish cut into flat fillets
100 gm freshly grated Parmesan
Instructions:
Instructions: Preheat the oven to 200C 400F Gas Mark 6. Layer half the sliced potatoes in an ovenproof dish with half the sage.

Sprinkle with some oil cover with the fillets and sprinkle with half of the Parmesan.

Cover with another layer of potato slices sprinkle with some more oil add the rest of the sage leaves and the remaining Parmesan salt and pepper.

Bake in the oven for 25-30 minutes.

Monkfish can be replaced with John Dory turbot or halibut so long as the fish is boneless.

Serves 6

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