Once the monkfish is cleaned and dried, season it with salt and add the garlic clove, sliced.

Peel the potatoes, slice them thinly, and fry them in a skillet just until they start to soften. Arrange them in an oven-safe baking dish.

Cut the onion into wedges, sauté briefly until slightly softened, and layer over the potatoes.

Remove the garlic slices from the monkfish, place the fish tail on top of the potatoes and onions, and bake everything in a preheated oven at 400°F (200°C) for about 15 minutes.

In a skillet with 1 tablespoon of olive oil, brown the garlic slices and remove them. Let the oil cool slightly, then add the paprika and cook briefly, making sure it doesn't burn.