Monkfish & Pancetta Skewers

Serves 2

A gorgeous combination of fish and meat, drizzled with rosemary and garlic to make a very tasty meal - perfect for a special occasion!

ingredients:

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

You will need: 4 bamboo skewers, soaked in warm water for 20minutes.
Oven temperature: 220°C/425°F/Gas Mark 7

Method:

Combine 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.