|Lemons||2, zest and juiced|
|Rosemary||1 sprig, leaves picked|
|Black Olives||1/3 cup, chopped|
|Purple Olives||1/3 cup, chopped|
|Green Olives||1/3 cup, chopped|
|Chili Pepper||1, finely chopped|
|Basil||1 bunch, chopped|
|Parsley||1 bunch, chopped|
|Celery||3 stalks + leaves, chopped|
|Garlic||3 cloves, minced|
|Salt & Pepper|
|Extra Virgin Olive Oil||2 tbsp.|
|Balsamic Vinegar||1/2 teaspoon|
Mash up 2 teaspoons of salt with lemon zest and rosemary and rub all over Monkfish fillets.
Put fish in refrigerator for 1 hour.
Mix all ingredients together.
Preheat oven to 425 F.
Take fish out of the refrigerator.
Pat dry, then add a small bit of olive oil to fillets.
Heat up an oven-proof frying pan with olive oil.
Fry in pan for 2 minutes.
Turn fish over in pan, put pan into pre-heated oven.
Cook 7 minutes.
Take out of oven, add arugula and olive salsa, sprinkle some lemon juice on top and enjoy!