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Monkfish With Potatoes (Coda Di Rospo Con Patate)

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Ingredients

4 russet potatoes, peeled, parboiled, and sliced 1/4 inch thick

Salt and freshly ground black pepper to taste

6 tablespoons extra virgin olive oil

2 pounds monkfish fillet, skinned

4 garlic cloves, minced

4 fresh rosemary sprigs

Pinch of chile pepper flakes (optional)

Fresh lemon juice (optional)

lemon wedges for serving

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