Grilled Or Roasted Monkfish With Black Olive Sauce & Lemon Mash Recipe

Name: Grilled Or Roasted Monkfish With Black Olive Sauce & Lemon Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; For The Black Olive Sauce; 2 large handfuls black olives, stoned and very roughly chopped; 1/2 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; For The Lemon Mash; 1 kg floury potatoes; sea salt; freshly ground black pepper; extra virgin olive oil; milk; 1 lemon, juice of

Servings: persons

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
For The Black Olive Sauce
2 large handfuls black olives, stoned and very roughly chopped
1/2 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
For The Lemon Mash
1 kg floury potatoes
sea salt
freshly ground black pepper
extra virgin olive oil
milk
1 lemon, juice of

1
In a pestle and mortar or Flavour Shaker, smash up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.
2
Now make your black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavours with the vinegar to taste.
3
If you're roasting your monkfish, preheat your oven to 220u00b0C/425u00b0F/gas 7 just before the fish comes out of the fridge. Pat the fish dry with some kitchen paper and then pat it with a little olive oil.
4
Peel and halve your potatoes. Put them into a pot of salted, boiling water and cook until tender. Then drain and mash up with 6 tablespoons of olive oil and a good swig of milk. Season to taste with salt, pepper and lemon juice. If you want to get your mash really smooth and creamy you can use a spatula to push the potato through a sieve once or twice. It doesn't make it taste any better but it will make it silky smooth, shiny and lovely. Just depends if you can be bothered, really. If it needs thinning with a little extra milk, feel free.
5
To roast the monkfish, heat a large ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.
6
To grill, place the the butterflied fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on the thickness. Whichever way you cook it serve the fish and the juices with a good dollop of the mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice and salt and pepper. Really, really good.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Or Roasted Monkfish With Black Olive Sauce & Lemon Mash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Or Roasted Monkfish With Black Olive Sauce & Lemon Mash

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