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

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Jamie Oliver


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olive oil

freshly ground black pepper


a small handful of fresh herbs basil marjoram and parsley finely chopped

a fresh red chilli deseeded and finely chopped

sea salt and freshly ground black pepper

1 clove of garlic peeled and finely chopped

4 x 200g 7oz monkfish fillets

for the black olive sauce

2 bunches of rocket washed and drained

2 large handfuls of good black olives stoned and very roughly chopped

a couple of glugs of extra virgin olive oil

zest of 2 lemons plus a little juice

1 celery heart yellow leaves chopped

juice of 1 lemon

balsamic vinegar

extra virgin olive oil

for the lemon mash

sea salt

1 kg 2lb 3oz floury potatoes

a sprig of fresh rosemary leaves picked

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