Ingredients:
1 lb Monkfish
4 small red potatoes, cut into cubes
1 cup dried mushrooms
½ cup dry white wine
½ tsp ground ginger
1 Tbsp soy sauce
3 Tbsp butter, melted
1 cup mushrooms, sliced
1 small onion, diced
1-2 cloves garlic, minced

Directions:
1. Blanch potatoes in boiling water for 5 minutes. Drain.
2. In a small bowl, soak mushrooms in wine for 20-25 minutes. Remove mushrooms discarding tough stems. Mix in ginger and soy sauce to wine. Set aside.
3. Heat oven to 475°F. In a large roasting pan, add butter. Mix in potatoes, mushrooms, onion, and garlic. Roast in oven for about 15 mintues.
3. Season Monkfish with salt and pepper. Add fillets to roasting pan placing fillets over potato mixture.
4. Pour wine mixture over fillets. Cover roasting pan and cook 12-15 minutes or until fish flakes easily with a fork.