Monkfish and bacon kebabs



Serves 2


  • 300g monkfish, cut into 12 chunks
  • 4 rashes smoked streaky bacon, rinds removed. Each strip cut into 3
  • 2 small courgettes, cut into thick rounds
  • 2 sprigs rosemary, finely chopped
  • Juice of 1/2 lemon
  • Drizzle rapeseed oil
  • Pinch Maldon sea salt
  • Freshly ground black pepper
  • 4 kebab skewers


Prep time: 10 minutes
Cooking time: 18 minutes
Total time: 32 minutes

Monkfish and bacon kebabs

These surf and turf kebabs look impressive and taste delicious! They are a perfect balance of salt juicy bacon, buttery yet firm light fish and fresh courgettes. You can use metal or wooden skewers (I usually use metal). Just be sure that if you use wooden skewers, that you soak them in water beforehand to stop them from burning. Alternatively, if you have a large rosemary bush in your garden, try chopping off skewer-length stalks, removing the leaves and soaking them as you would a wooden skewer.


First, chop and prepare all your ingredients. Roll up the bacon slices.

To assemble, slide a courgette on to a skewer, followed by a roll of bacon and a piece of monkfish. Repeat so that you have 3 courgettes, 3 bacon rolls and 3 pieces of monkfish on each skewer.

Preheat the grill to 180/350/gas 4.

Line the skewers on a grill tray and sprinkle over the chopped rosemary, lemon juice, oil, a pinch of salt and pepper.

Grill for 9 minutes on each side. You can tell when they are cooked as the fish will be opaque and firm to the touch

Enjoy with buttered new potatoes and greens. I love these with samphire if you can get it. Don’t forget to pout over the delicious juices from the grill tray – they are not to be missed!



For something a little different, swap the monkfish for salmon and the bacon for pancetta.”

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