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
2 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
1 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
2 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
1 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.
