Monkfish fillet recipe | Jamie Oliver monkfish recipes
If you're nervous about cooking fish, this monkfish fillet recipe that shows you how to cook monkfish perfectly. With lemon mash and an epic olive sauce.
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Ingredients
- sea salt
- zest of 2 lemons, plus a little juice
- a sprig of fresh rosemary, leaves picked
- 4 x 200g/7oz monkfish fillets, from sustainable sources, ask your fishmonger
- olive oil
- 2 bunches of rocket, washed and drained
- 2 large handfuls of good black olives, stoned and very roughly chopped
- ½ a fresh red chilli, deseeded and finely chopped
- a small handful of fresh herbs (basil, marjoram and parsley), finely chopped
- 1 celery heart, yellow leaves chopped
- 1 clove of garlic, peeled and finely chopped
- juice of 1 lemon
- freshly ground black pepper
- a couple of lugs of extra virgin olive oil
- balsamic vinegar
- 1kg/2lb 3oz floury potatoes
- extra virgin olive oil
- milk
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