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

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