Monkfish and Rosemary Skewers with Salsa Verde

Monkfish and Rosemary Skewers with Salsa Verde

Monkfish is such a meaty fish so it works wonderfully in this simple recipe. I use rosemary sticks as skewers to add extra flavour, roast them in a hot oven (or pizza oven) and serve with a lovely chunky salsa verde. It’s just one of those lovely, relaxed dishes made for sharing outdoors in the sunshine.

Serves 2


1 Rockfish Whole Monkfish Tail
2 x rosemary branches
4 x spring onions
1 x green pepper
1 x lemon
A handful of fresh mint leaves
A handful of fresh parsley
A handful of fresh basil
Sweet vinegar
Olive oil
Sea salt


To make the salsa verde:

Chop up the spring onions, including the green parts. Scrunch up the basil, mint and parsley in your hand and then roughly chop it up. Dice half a green pepper. Combine in a bowl. Add a glug of sweet vinegar and olive oil, a sprinkling of salt, then mix it all together.

To make the monkfish kebabs:

Take the monkfish off the bone so you are left with two strips, and then cut it into one inch chunks.

Strip the sprigs off the bottom ¾ of two rosemary branches and then thread the monkfish on to create two kebabs.

Sprinkle some of the stripped rosemary sprigs onto an oven tray, then place the monkfish skewers on top. Drizzle with olive oil and a little salt, then pop into a really hot oven (or pizza oven) until it begins to char around the edges.

While it’s resting for a couple of minutes, drizzle with a little bit more olive oil, squeeze over some lemon juice, then serve topped with the salsa verde.



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