Coda di rospo con patate

Monkfish, also called anglerfish, is particularly popular in the regions along the Adriatic coast, the Veneto, the Marches, and the Abruzzo. The rosemary, garlic, and chile pepper are a giveaway that the Abruzzo is the source of this particular recipe. Italians like to cook monkfish on the bone, but many markets elsewhere carry only fillets. Some versions of this recipe suggest wrapping the fish in a layer of pancetta. Thick pieces of sea bass may be used in place of monkfish.