Roasted Monkfish With Fennel And Potato Recipe

• 2 Tbsp. extra virgin extra virgin olive oil
• 1 x white onion, minced coarsely
• 1 x bulb of fennel, cut in quarters
• 2 x Yukon Gold potatoes, peeled and diced
• 2 x fillets of salted anchovies, minced
• 1 Tbsp. dry black olives
• 1 Tbsp. pitted green olives
• 2 x bay leaves
• 4 x cloves of garlic, minced
• 1 Tbsp. minced fresh parsley
• 1 c. dry white wine
• 1 x 1 1/2 pound monkfish tail
•     Sea salt

Directions