Mix together the Chinese 5 spice, onion and garlic powder, paprika, brown sugar and parsley. Roll the fish fillets in the spice mix. Shallow fry the fish fillets in a hot frying pan with a drop of olive oil on all sides. Remove from the pan and set aside Peel and chop the potatoes, boil until soft. Drain and lightly crush with a fork with olive oil, garlic and olives, season to taste. To make the sweet and sour peppers, sweat the peppers in hot olive oil in a sauce pan. Sprinkle with the sugar and caramelise slightly. Stir in the vinegar, and cover with enough water. Allow the peppers to simmer gently in the sweet and sour sauce until soft and sauce slightly sticky. To serve, reheat the monkfish in a hot oven until skin is dark and blackened Spoon the peppers on a serving plate. Slice the fish on nestle on top of the peppers. Spoon the crushed potatoes on the plate. Drizzle with olive oil and serve with a lemon wedge.