| Lemons | 2, zest and juiced | |
| Rosemary | 1 sprig, leaves picked | |
| Monkfish | 4 fillets | |
| Olive Oil | ||
| Arugula | 2 bunches |
| 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 | |
| Lemon | 1, juiced | |
| Salt & Pepper | ||
| Extra Virgin Olive Oil | 2 tbsp. | |
| Balsamic Vinegar | 1/2 teaspoon |
Prepare Monkfish:
Mash up 2 teaspoons of salt with lemon zest and rosemary and rub all over Monkfish fillets.
Put fish in refrigerator for 1 hour.
Olive Salsa:
Mix all ingredients together.
Cook Monkfish:
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!
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