Monkfish and bacon kebabs with minty peas and salsa verde
This recipe is perfect for a summer meal to enjoy when you just want something absolutely delicious that isn't going to weigh you down. Swap the bacon for prosciutto slices for an Italian twist.
BUY MONKFISH FILLETS
What you’ll need
- 2 Monkfish fillets
- 4 rashers of bacon
- 400g frozen peas
- 50g butter
- small bunch of mint - finely chopped
- bunch of parsley
- bunch of basil
- 1 tbsp of capers
- 7 cornichons
- juice of one lemon
- 2 anchovy fillets
- olive oil
Let's Cook!
Step 1
Begin by making the salsa verde by whizzing either with a stick blender or small food processor the parsley, basil, capers, cornichons, lemon juice and anchovy to a rough paste. Add enough olive oil to form a loose sauce, whizzing until emulsified
Step 2
Make the kebabs by cubing the monkfish and threading onto wooden skewers - wrap in the bacon slices and sear in a hot pan or griddle until golden, sizzling and cooked through.
Step 3
Whilst the kebabs are cooking, add the peas to boiling water, simmer for 1 min, remove from water into a pan with the butter and mint and heat until meted and evenly coated in the herby butter
Step 4
Serve the skewers on top of the peas with the salsa verde on the side
