Monkfish with potatoes and mushooms

Cooking time - 20 minutes or so

3 Tablespoons extra virgin olive oil, divided

2 Baking potatoes, peeled and cut into smaller than 1/2 inch cubes

4 ounces cremini mushrooms, cleaned, stems removed

Salt and freshly ground pepper

1 teaspoon chopped thyme

1 Tablespoon butter

1 pound monkfish fillets, skinless, cut into 1 inch pieces

3 Tablespoons dry white wine

In a large skillet over medium high heat, warm 2 Tablespoons of the olive oil. Add the potatoes and sauté until golden brown, about 5 minutes. Thinly slice the mushrooms and add them to the skillet and sauté 5 minutes. Season with salt and pepper, stir in the thyme and keep warm.

In another skillet over medium heat, melt the butter with the remaining olive oil. Add the monkfish and sauté until lightly browned. Transfer the fish to the skillet with the potatoes and add the wine. Bring to a simmer; adjust the seasonings with salt and pepper and serve.

SERVES 4