These monkfish skewers may sound fancy, but they’re surprisingly simple to make — and absolutely packed with rustic flavor. Cubes of tender white fish are marinated with fresh rosemary and garlic, paired with chunks of ciabatta bread, wrapped in smoky pancetta, and roasted to golden perfection. Whether served on rosemary sprigs or simply tossed into a roasting pan for an easier take, this dish is a crowd-pleaser that brings the Mediterranean to your table.
Ingredients (serves 4):
- 1 lb boneless monkfish tail or firm white fish (such as cod or halibut), cut into cubes
- 1 ½ small ciabatta loaves (or somun bread), torn into bite-sized pieces
- 4 sprigs fresh rosemary (woody stems intact)
- 1 clove garlic
- 5–6 tablespoons olive oil
- Salt and freshly ground black pepper
- 12 thin slices pancetta or smoked streaky bacon
- 1–2 teaspoons balsamic vinegar
Instructions:
Preheat the oven to 425°F (220°C). Place the fish cubes in a bowl along with the torn ciabatta pieces. Strip most of the rosemary leaves from the sprigs, leaving just a tuft at the top, and reserve the bare sprigs to use as skewers. Crush the rosemary leaves in a mortar along with the garlic until fragrant. Add the olive oil to form a marinade and pour it over the fish and bread. Toss gently to coat.
Use the rosemary sprigs as skewers. Thread alternating pieces of fish and bread onto each sprig, aiming for at least three of each per skewer. Lightly season with salt and pepper, then wrap each skewer with pancetta.
Arrange the skewers on a roasting pan (a ridged one is ideal, but any will do) and drizzle with the remaining marinade. Roast in the preheated oven for about 15–20 minutes, or until the fish is cooked through and pancetta is crispy.
Before serving, drizzle each skewer with a splash of balsamic vinegar and spoon over some of the flavorful pan juices. Serve hot with a fresh salad on the side.
For a shortcut version, toss everything into the pan without skewering and roast all together — just as delicious, with fewer steps!
