Monkfish with potatoes

500g cleaned Monkfish slices  
80g Homemade bread  
20g extra virgin olive oil  
Salt and Black
pepper to taste  
Thyme to taste  
1 Lemon zest  
300 g of potatoes  
1 lt of Groundnut oil  
Extra virgin olive oil to taste
To make the monkfish with potatoes, first prepare the bread coating: Cut the bread into cubes and place in a blender.
Add the extra virgin olive oil (2), salt and pepper, the thyme and lemon zest and activate the mixer with several bursts in order to obtain a coarse consistency.
Then take the cleaned slices of monkfish and remove the central bone.
Grease a baking dish with olive oil, lay the monkfish slices in the pan and cover with the breadcrumbs.
Bake the fish in a preheated oven at 180 degrees for 15 minutes or until a golden crust has formed.
In the meantime you can continue with the preparation of the potatoes: Wash the potatoes to remove excess soil and dry well. Without removing the peel, cut into slices a few millimetres thick using a kitchen slicing tool; stack the potato slices on top of each other and cut into thin slivers.
Heat the groundnut oil in a small pan to a temperature of 130°C -140°C (to be measured with a cooking thermometer), then immerse a few potatoes at a time a time and fry for about 5 minutes.
When the chips have taken on a golden colour, drain them with a slotted spoon and transfer them to a plate lined with a paper towels to absorb the excess oil.
Once the monkfish cooking time has elapsed, remove the baking dish from the oven and Serve the fish along with freshly fried chips: your monkfish with potatoes is ready to be enjoyed!  

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