Sea salt
2 lemon, zest of, plus a little juice
1 sprig fresh rosemary leaves picked
4 x 200 g monkish fillets 
Olive oil
2 bunches rocket washed and drained

Black olive sauce
2 large handfuls black olives stoned and very roughly chopped
1/2 fresh red chilli, de seeded 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


1. Smash up 2 teaspoons of salt with lemon zest and rosemary
2. Rub this all over the fish fillets 
3. Place the fillets in a dish in the fridge and let them sit there for an hour
4. Make black olive sauce by mixing all the ingredients except vinegar together
5. Sauce should have consistency of a coarse salsa. Carefully balance the flavours with the vinegar to taste
6. Preheat oven to 220°C just before the fish comes out of the fridge 
7. Pat fish dry with some kitchen paper and pat it with a little olive oil. Heat a large ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan for 2 minutes
8. Turnover and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets
9. Serve the fish and the juices with a good dollop of mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice and salt and pepper


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