Monkfish and rosemary skewers

Monkfish and rosemary skewers
Fishboxer David Coombs from London

Perfect light, summer meal.


222g - 300g of monkfish tail

1 loaf of ciabatta

3 or 4 sprigs of fresh rosemary, leaves picked and chopped

olive oil


Cut the monkfish tail into 1" cubes.  Place in a large bowl.

Take a loaf of ciabatta and chop into equal size pieces to the monkfish.  Add to the bowl with the fish

Pick the leaves of 3 or 4 sprigs of rosemary and chop, then add to the bowl with the fish and bread.

Pour over a good slug of olive oil and gently mix it all together. Cover and leave in the fridge for 30 mins for the flavours to get to know each other.

When you're ready, take your skewers and thread on fish and bread alternatively.

Place the skewers on a non stick baking tray, pour over any leftover rosemary and oil and bake in an oven at 180°c for 15 mins. 

Serve with a nice green salad.


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