In a pestle and mortar or Flavor Shaker, crush up 2 teaspoons of salt with the lemon get-up-and-go and rosemary and rub this everywhere throughout the fish filets. Put the filets in a dish in the refrigerator and let them stay there for 60 minutes.

Presently make your dark olive sauce by blending every one of the fixings aside from the vinegar together. You need the sauce to have the consistency of a coarse salsa. At that point deliberately adjust the flavors with the vinegar to taste.

In case you're cooking your monkfish, preheat your broiler to 220°C/425°F/gas 7 just before the fish leaves the ice chest. Applaud the fish dry with some kitchen paper and after that pat it with a little olive oil.

Peel and divide your potatoes. Place them into a pot of salted, bubbling water and cook until delicate. At that point deplete and squash up with 6 tablespoons of olive oil and a decent drink of drain. Season to taste with salt, pepper and lemon juice. On the off chance that you need to get your crush extremely smooth and velvety you can utilize a spatula to push the potato through a sifter more than once. It doesn't improve it taste any however it will make it luxurious, sparkly and flawless.

To cook the monkfish, warm a huge ovenproof griddle, include a sprinkle of olive oil and sear the filets in the search for gold minutes. At that point turn them over and put the container in your preheated stove for 6 to 8 minutes, contingent upon the thickness of the filets.

To flame broil, put the butterflied filets on a hot iron dish and cook for around 3 minutes on each side, contingent upon the thickness. Whichever way you cook it serve the fish and the juices with a decent spot of the crushed potato, the dark olive sauce and a little rocket dressed with the additional virgin olive oil, lemon squeeze and salt and pepper. Outrageously great.