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Finely chopped fresh parsley, for garnish.

2 tablespoons black olives, pitted and halved.Black Olive Mosto Oil.

Lay 1 piece of bread on a work surface.Place 1 fish fillet, skin side down, on top of the bread and press lightly so that the bread sticks to the fish.Trim any excess bread from around the fish.

Season the fillet and the bread with salt and pepper.Repeat with the remaining rouget fillets and bread..

In a large nonstick skillet, heat 1 1/2 tablespoons of the olive oil over moderate heat.

Add the fish fillets, bread side down, and cook until golden brown, about 1 minute.Microwave on high 3 minutes.

Let stand, covered, at room temperature until mushrooms are soft, about 10 minutes.Transfer to a blender; add black garlic, brown sugar, grated garlic, and salt.

Process until finely chopped, about 30 seconds.With blender running, drizzle in oil, and process until smooth, about 1 minute, stopping to scrape down sides as needed.. Make the charred broccoli:.