April 2007

Monkfish and Pancetta Skewers

Monk fish kebab A gorgeous combination of fish and meat, drizzled with rosemary and garlic and baked in the oven - perfect with a fresh green salad and a glass of chilled white wine!

Makes:	Serves 2
Preparation time:	20 minutes
Cooking time:	15-20 Minutes
Oven temperature:	220C/425F/Gas Mark 7

Ingredients

200g (8oz) monkfish (or other meaty white fish)
2 Juvela Gluten-Free Roll/Fibre Roll
3tbsp fresh rosemary, finely chopped
1 garlic clove, peeled and crushed
4tbsp olive oil
Salt and freshly ground black pepper
4 slices of pancetta

Method

Cut the monkfish into bite-size chunks and place in a bowl.
Cut the Gluten-Free Roll up into similar sized chunks and add to the bowl.
Combine the rosemary and garlic and add the olive oil. Pour over the monkfish and bread and toss together to combine the flavours.
Skewer chunks of monkfish then bread onto the skewers and then wrap a slice of pancetta around each kebab, weaving it in and around the fish and bread.
Place kebabs on a roasting tray, sprinkle with any remaining oil, and bake in a pre-heated oven for 15-20minutes until bread is crisp and golden.
Serve with a fresh green salad.

Thank you to Juvela for sponsoring this recipe.