Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Monkfish & Pancetta Skewers
A gorgeous combination of fish and meat, drizzled with rosemary and garlic to make a very tasty meal - perfect for a special occasion!
-
Cook: 20 mins
Prep: 15 mins - 4
- easy
Go back
Monkfish & Pancetta Skewers
A gorgeous combination of fish and meat, drizzled with rosemary and garlic to make a very tasty meal - perfect for a special occasion!
-
Cook: 20 mins
Prep: 15 mins - 4
- easy
Ingredients
| 200g monkfish | |
| 2 Juvela Gluten-Free White Rolls | |
| 3 tbsp fresh rosemary | |
| 1 clove garlic | |
| 4 tbsp olive oil | |
| Salt and freshly ground black pepper | |
| 4 slices pancetta |
Method
- Before you start, preheat the oven to 220°C/425°F/Gas Mark 7 and soak 4 bamboo skewers in warm water for a few minutes.
- 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 preheated oven for 15-20minutes until bread is crisp and golden. Serve with a fresh green salad.
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