Grilled or roasted monkfish with black olive sauce & lemon mash

INGREDIENTS

• sea salt
• zest of plus a little juice 2 lemons
• 1 sprig fresh rosemary, leaves picked
• 4 x 200 g monkish fillets, from
• , ask your fishmonger
• olive oil
• 2 bunches rocket, washed and drained
• 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
• juice of 1 lemon
• freshly ground black pepper
• 2 lugs extra virgin olive oil
• balsamic vinegar
• 1 kg floury potatoes
• extra virgin olive oil
• milk