Baked Fish with Potatoes and Garlic

Ingredients:
1 kg (2¼ lb) waxy potatoes, cut into chunks
50 gr (2 oz) (¼ cup) butter
2 onions, thickly sliced
4 garlic cloves
few fresh thyme springs
2-3 fresh bay leaves
450 ml (¾ pint) (2 cups) vegetable or fish stock, plus 45 ml (3 tbsp)
900 gr (2 lb) monkfish tail in one piece, skin and membrane removed
30-45 ml (2-3 tbsp) white wine
50 gr (2 oz) (1 cup) fresh white breadcrumbs
15 gr (½ oz) (1 cup) fresh parsley, chopped
15 ml (1 tbsp) olive oil
salt and ground black pepper

Directions:
Preheat the oven to 190̊C (375̊F - gas: 5). Put the chunks of potato in an ovenproof dish. Melt half the butter in a large frying pan and cook the onions gently for 5-6 minutes. Add the onions to the potatoes and mix.
Slice 2-3 of the garlic cloves and add to the potatoes with the thyme and bay leaves, and season with salt and freshly ground black pepper.
Pour in the main batch of stock over the potatoes and bake, stirring once or twice, for 50-60 minutes, until the potatoes are just tender.
Nestle the monkfish into the potatoes and season with salt and pepper. Bake for 10-15 minutes. Mix the 45 ml (3 tbsp) stock with the wine and use to baste the monkfish 2-3 times during cooking.
Finely chop the remaining garlic. Melt the remaining butter and toss it with the breadcrumbs, chopped garlic, most of the chopped parsley and seasoning until the crumbs are evenly moistened. Spoon the breadcrumb mixture over the monkfish, pressing it down gently with the back of a spoon.
Drizzle the olive oil over the crumb-covered fish, return the dish to the oven and bake for a final 10-15 minutes, until the breadcrumbs are crisp and golden and all the liquid has been absorbed. Sprinkle the remaining parsley on to the potatoes and serve immediately. Serves four.