Great tasting and tender fish.
Main Ingredient: Fish
|225 grams||Monkfish tails|
|1 bunch||Fresh rosemary; including the twigs|
|1 clove||Garlic; peeled|
|Olive oil; extra virgin|
|1||Preheat the oven|
|2||Cut 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.|
|3||Keep 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.|
|4||Put the rosemary leaves and garlic into a pestle and mortar and bash them together then add 2 tablespoons of olive oil.|
|5||Put the fish and bread into a bowl, add the rosemary oil and toss together.|
|6||Cut 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.|
|7||Do the same with the other stalks until all the monkfish and ciabatta has been used up.|
|8||Wrap 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.|
|9||Bake for about 20 minutes, till the bread is crisp and golden and the fish cooked through.|
|10||Drizzle with a little balsamic vinegar, a little extra olive oil and any juices from the tray to serve.|
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