Monkfish with Black Olive and Lemon Mash Olive and Lemon Mash

Monkfish with Black Olive and Lemon Mash Olive and Lemon Mash

Ingredients

4 Monkfish fillets                                                              

1 sprig rosemary, leaves picked                                                  

2 lemons, zest and a little juice

bunches of rocket

olive oil

sea salt

FOR THE LEMON MASH

1kg floury potatoes

sea salt

freshly ground black pepper

extra virgin olive oil

Milk

I lemon, juice of

FOR THE BLACK OLIVE SAUCE

2 large handfuls  black olives, stoned and roughly chopped

1/2 red chilli, deseeded and finely chopped

1 small handful fresh herbs( basil, marjoram and parsley) finely chopped

heart celery, yellow leaves chopped

1 clove garlic, finely chopped

1 lemon, juice of

Freshly ground black pepper

2 lugs extra virgin olive oil

balsamic vinegar

 

4 Monkfish fillets                                                              

1 sprig rosemary, leaves picked                                                  

2 lemons, zest and a little juice

bunches of rocket

olive oil

sea salt

FOR THE LEMON MASH

1kg floury potatoes

sea salt

freshly ground black pepper

extra virgin olive oil

Milk

I lemon, juice of

FOR THE BLACK OLIVE SAUCE

2 large handfuls  black olives, stoned and roughly chopped

1/2 red chilli, deseeded and finely chopped

1 small handful fresh herbs( basil, marjoram and parsley) finely chopped

heart celery, yellow leaves chopped

1 clove garlic, finely chopped

1 lemon, juice of

Freshly ground black pepper

2 lugs extra virgin olive oil

balsamic vinegar

 


Method

In a pestle and mortar grind 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the Monkfish fillets.  Leave them to marinate in the fridge for an hour.

TO ROAST THE MONKFISH

Preheat oven to 220°C/425°F/gas 7.  Pat the fish dry then pat with a little olive oil. Heat a large ovenproof frying pan and fry the fillets in a splash of oil for 2 minutes.  Then turn them over and put the pan in the oven for 6-8 minutes, depending on the thickness of the fillets.

TO GRILL THE MONKFISH

To grill, place the  fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on thickness.

FOR THE LEMON MASH

Peel and halve the potatoes, and boil in salted water until tender.

Drain and mash with up to 6 table spoons of olive oil and some milk.

Season to taste with salt, pepper and lemon juice.

FOR THE BLACK OLIVE SAUCE

Mix together all the ingredients except the vinegar.  You want the consistency to be like a coarse salsa.  Add the vinegar to taste.

TO SERVE

Serve the fish and juices with a dollop of mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice,  salt and black pepper.