Roasted Monkfish with a Black Olive Sauce and Mashed Cauliflower

If you've never had Monkfish before, you're in for a treat.  Not only easy to prepare, but it's a mild, terrificly meaty fish reminicient of lobster.  In fact, it is known as "poor man's lobster" in many circles.  One thing to note, it contains a high level of moisture that tends to come out during cooking.  So, if not handled properly, instead of roasting you end up almost boiling the fish in its own juices. What will stop this from happening is season the fish with salt about an hour before cooking. This draws out any excess moisture – then just pat it dry and away you go, ready to cook. This fish is also great for grilling, pan searing or frying.  You can do so many things with it, for example bread with seasoned Panko or chopped nuts for an added dimension.  This is a dynamite recipe, adapted from Jamie Oliver, which is very tasty, so Enjoy!

For the fish:
sea salt
zest of 2 lemons plus a little juice
1 sprig fresh rosemary, leaves picked
4 monkish fillets
olive oil
2 bunches arugula, washed and drained

For the black olive sauce:
2 large handfuls black olives, stoned and very roughly chopped
red chili flake, to taste
1 small handful fresh herbs (basil, marjoram and parsley), finely chopped
1 heart celery, yellow leaves chopped
1 clove garlic, peeled and finely chopped
juice of 1 lemon
freshly ground black pepper
2 tablespoons extra virgin olive oil
balsamic vinegar

For the cauliflower-lemon mash:
1 large head cauliflower
sea salt
freshly ground black pepper
extra virgin olive oil
chicken stock
juice of 1 lemon


In a pestle and mortar grind 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.

While you wait, make the 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 flavors with the vinegar to taste.

Now, onto the cauliflower mash.  Bring a pot of salted water to the boil.  Rough chop the cauliflower and carefully put it in the pot and cook until tender. Then drain very well.  Pour out the boiling water and return pot back to the heat.  Return the drained cauliflower back to the pot and dry for a minute or two.  Now, mash the cauliflower and add some of the olive oil and chicken stock. You're looking for the same consistency of mashed potatoes.  Season to taste with salt, pepper and lemon juice.

Preheat your oven to 425°F.

Pat the fish dry with some paper towel and then drizzle with a little olive oil. Heat a large ovenproof frying pan, add a tablespoon 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.

Once cooked, remove from oven and serve the fish with some of the juices, a serving of the mashed cauliflower, the black olive sauce, and a little arugula dressed with the extra virgin olive oil, lemon juice and salt and pepper. Enjoy!