Ingredients:
2 pounds of monkfish
2 large potatoes
4 large shallots
4 large tomatoes
1 cup fennel, Julienne
2 tablespoons garlic, minced
1 teaspoon thyme, chopped
1 teaspoon oregano
3 tablespoons olive oil
1 tablespoon salt
pinch black pepper
1 lemon cut into quarters

Directions:
Preheat an oven to 375 degrees.
Clean the monkfish and cut into medallion sized pieces about 3/4 an inch think. Place in a stainless steel bowl and season with salt, black pepper, 1 tablespoon garlic and 1 tablespoon of olive oil. Mix well, refrigerate and reserve.
Peel the potatoes and slice them into thin coin like pieces, reserve in a bowl of cold water. Remove the stem from the tomatoes and cut in half lengthwise, gently squeeze any excess water and seeds from the tomato. Next slice the tomato half's into thin strips and reserve. Peel the shallots and slice then into thin strips and reserve. Remove the core from the fennel bulb and slice in half. Take each half of the fennel bulb and slice it in half and reserve the fennel pieces.
Take a glass-baking dish that is 2 inches high and 12 inches in length and coat it with 1/2 a tablespoon of olive oil. Layer about two thirds of the potato slices on the bottom of the baking dish leaving about a cup or so of potato for later use. Next add the slices of monkfish over the top of the potatoes, arrange the fish pieces evenly.
In a separate stainless steel bowl combine the sliced shallots, tomatoes, fennel, garlic, herbs, and 1 tablespoon of the remaining 1 1/2 tablespoons of olive oil. Season the mixture with a hint of salt, black pepper, and toss. Pour this mixture evenly over the fish.
Lastly arrange the remaining potato coins over the top of the dish, if some of the tomato and fennel mixture is showing that is ok. Drizzle the last bit of olive oil over the top of the potatoes and place the dish in a 375 degree oven for 20 minutes.