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Grilled or roasted monkfish with black olive sauce and lemon mash
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Total Time:
50 minutes
Monkfish has a hearty texture that pairs perfectly with vibrant Mediterranean flavors.
Ingredients:
  • sea salt
  • 2 lemons zest of, plus a little juice
  • 1 sprig fresh rosemary leaves picked
  • 4 x 200 g monkish fillets from sustainable sources, ask your fishmonger
  • olive oil
  • 2 bunches rocket washed and drained
  • 2 large handfuls black olives stoned and very roughly chopped
  • ½ fresh red chilli deseeded and finely chopped
  • 1 small handful fresh herbs (basil, marjoram and parsley) finely chopped
  • 1 heart celery yellow leaves chopped
  • 1 clove garlic peeled and finely chopped
  • 1 lemon juice of
  • freshly ground black pepper
  • 2 lugs extra virgin olive oil
  • balsamic vinegar
  • 1 kg floury potatoes
  • extra virgin olive oil
  • milk
Instructions:
  • Crush 2 teaspoons of salt with lemon zest and rosemary, then coat the fish fillets with the mixture. Refrigerate for 1 hour. Prepare the black olive sauce by combining all ingredients, adjusting the consistency to a coarse salsa. Adjust the flavors with vinegar. Preheat oven to 220°C/425°F/gas 7. Pat dry the fish, brush with olive oil, and roast for 6-8 minutes. Boil and mash potatoes with olive oil, milk, salt, pepper, and lemon juice. For a creamy texture, push through a sieve. Serve the fish with mashed potatoes, black olive sauce, and rocket salad dressed with olive oil, lemon juice, salt, and pepper. Enjoy this delicious meal!

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