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Rosemary Skewered Monkfish with Pancetta and Bread


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  • 1 pound (455 grams) trimmed monkfish tail or any meaty white fish
  • 1 1/2 ciabatta loaves, crusts removed
  • 4 (10-inch/25 centimeter) fresh rosemary twigs
  • 1 clove garlic, peeled
  • Extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 12 rashers pancetta or smoked streaky bacon
  • 1 to 2 tablespoons good balsamic vinegar


Servings 4


Step 1

Preheat the oven to 400 degrees F (200 degrees C). Cut the monkfish into 1-inch (2.5 centimeter) dice and add to a bowl with the ciabatta, ripped up into similar-sized pieces. Keeping the top 2 inches (5 centimeters) of rosemary leaves, run your thumb and forefinger down the length of the stalk, removing all the leaves. Throw these into a pestle and mortar and bash up with the garlic. Then stir in 5 or 6 tablespoons of extra-virgin olive oil. Pour this over your monkfish and bread and toss around. Now begin to skewer the kebabs. At an angle, slice the tip off the rosemary stalks, so they are sharp. Put a piece of monkfish on first, then bread, and repeat until you have about 3 pieces of monkfish and about 3 pieces of bread on each kebab and lightly season. Loosely wrap 3 pieces of pancetta round each kebab, weaving it in and around the fish and the bread. Place the kebabs on a roasting tray, sprinkle with any leftover oil and rosemary, and bake in the preheated oven for 15 to 20 minutes, until the bread is crisp and golden. Drizzle a little balsamic vinegar over each piece of monkfish, then a little extra olive oil and any juice from the tray. Serve simply with a good salad.

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