Roasted monkfish is delicious for fall. This simple recipe from Mark Bittman for roasted monkfish with potatoes, olives, and bay leaves makes a wonderful one pot meal. Below, I have deviated slightly from Bittman's instructions to create an equally tasty dish.
First, over medium heat, saute some generously salted potatoes in enough olive oil to cover the potatoes, flipping them every so often so that they soften but do not burn:
Next, add a handful of olives, the seasoned monkfish, and handful of bay leaves to the pan. Some chopped thyme would also be a nice addition. Put the pan in a 400F oven and roast until the fish is cooked through, about ten minutes:
Finally, slice the fish into equal servings and serve it with the potatoes. I accompanied the fish and potatoes with Swiss chard that I sauteed with bacon: