Best 2 Grilled Or Roasted Monkfish With Black Olive Sauce Lemon Mash Recipes

Grilled or roasted monkfish with black olive sauce and lemon mash is a sophisticated and delectable dish that will impress even the most discerning palate. The tender monkfish, cooked to perfection, combines harmoniously with the vibrant flavors of the black olive sauce and the zesty lemon mash. This dish is a culinary journey that encapsulates the essence of Mediterranean cuisine. It is a perfect choice for a special dinner party or a romantic evening meal. Let's explore the tantalizing combination of flavors that make this dish so special.

Here are our top 2 tried and tested recipes!

GRILLED OR ROASTED MONKFISH WITH BLACK OLIVE SAUCE AND LEMON MASH

Grilled or roasted monkfish with black olive sauce and lemon mash image

Monkfish has a wonderful meatiness, which really works well with crisp Mediterranean flavours

Provided by Jamie Oliver

Categories Healthy meals Cook with Jamie Dinner Party Fruit Potato Mains

Time 50m

Yield 4

Number Of Ingredients 23

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
½ 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

Steps:

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.
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.
If you're roasting your monkfish, preheat your oven to 220°C/425°F/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.
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.
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.
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.

Nutrition Facts : Calories 481 calories, Fat 16.9 g fat, SaturatedFat 2.4 g saturated fat, Protein 37.6 g protein, Carbohydrate 42.1 g carbohydrate, Sugar 3.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre

GRILLED OR ROASTED MONKFISH WITH BLACK OLIVE SAUCE & LEMON MASH

GRILLED OR ROASTED MONKFISH WITH BLACK OLIVE SAUCE & LEMON MASH image

Categories Fish Roast Stew Lemon

Yield 4 people

Number Of Ingredients 23

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
½ 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

Steps:

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. 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. If you're roasting your monkfish, preheat your oven to 220°C/425°F/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. 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. 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. 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.

Tips:

To ensure the monkfish is cooked evenly, use a meat thermometer to check its internal temperature. It should read 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
If you don't have a meat thermometer, you can also check the monkfish by cutting into the thickest part. The fish should be opaque and flaky, with no translucent or raw areas.
To prevent the monkfish from sticking to the grill or roasting pan, brush it with olive oil before cooking.
You can also use a grill pan or baking sheet if you don't have a grill or roasting pan.
If you are using a grill, preheat it to medium-high heat before cooking the monkfish.
If you are roasting the monkfish, preheat the oven to 400°F (200°C) before cooking.
Serve the monkfish with the black olive sauce and lemon mash immediately.

Conclusion:

Grilled or roasted monkfish with black olive sauce and lemon mash is a delicious and elegant dish that is perfect for a special occasion. The fish is cooked to perfection and the sauce and mash are the perfect accompaniments. This dish is sure to impress your guests.