Rosemary Skewered Monkfish

Great tasting and tender fish.

Cuisine: English

Main Ingredient: Fish

Category: Main

Difficulty: 5/10

Recipe by Dave Edwards
2013-06-04 17:22 BST
Average of 0 (from 0 votes)

Rosemary Skewered Monkfish

Serves: 2
Oven temp: 425°F / 220°C / Gas Mark 7
Prep Time: 30 mins
Cooking Time: 20 mins


225 gramsMonkfish tails
1 wholeCiabatta
1 bunchFresh rosemary; including the twigs
1 cloveGarlic; peeled
Olive oil; extra virgin
Black pepper
6 rashersPancetta
Balsamic Vinegar


1Preheat the oven
2Cut the monkfish into about 12 pieces of roughly equal size. Remove the ciabatta crust and tear the bread into the same number of pieces - they should be roughly the same size as the fish.
3Keep the top inch or so of each rosemary stalk intact, and remove the leaves from the rest by running finger and thumb down the length of the stalk.
4Put the rosemary leaves and garlic into a pestle and mortar and bash them together then add 2 tablespoons of olive oil.
5Put the fish and bread into a bowl, add the rosemary oil and toss together.
6Cut the bottom of the first rosemary stalk at an angle to create a sharp point. Thread on a piece of monkfish followed by a piece of ciabatta and repeat. Each stalk should hold two pieces each of fish and bread.
7Do the same with the other stalks until all the monkfish and ciabatta has been used up.
8Wrap a piece of pancetta loosely around each skewer, tucking it between the pieces of monkfish and ciabatta. Place on a roasting tray then season with black pepper and sprinkle over any remaining oil from the bowl.
9Bake for about 20 minutes, till the bread is crisp and golden and the fish cooked through.
10Drizzle with a little balsamic vinegar, a little extra olive oil and any juices from the tray to serve.
  • Rosemary Skewered Monkfish

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