Makes: 2 servings
Takes: 10 minutes + 20 minutes cooking time
Ingredients
about 8 oz (225g) trimmed monkfish tail
1 ciabatta roll
a few sprigs of rosemary (about 6 or 7, each 6 inches or so in length)
1/2 tsp garlic paste or 1/2 clove garlic
extra virgin olive oil
black pepper
6 or 7 rashers of pancetta
balsamic vinegar
Method
- Preheat the oven to 220oC/200oC fan/Gas Mark 7.
- 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.
- 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.
- Put the rosemary leaves and garlic into a pestle and mortar and bash them together then add 2 tablespoons of olive oil.
- Put the fish and bread into a bowl, add the rosemary oil and toss together.
- 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.
- Do the same with the other stalks until all the monkfish and ciabatta has been used up.
- 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.
- Bake for about 20 minutes, till the bread is crisp and golden and the fish cooked through.
- Drizzle with a little balsamic vinegar, a little extra olive oil and any juices from the tray to serve.
For a cheaper version, use any meaty white fish instead of the monkfish, and smoked streaky bacon instead of the pancetta.
